Parsnip And Leek Soup With Cumin And Mustard Seeds

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
244
FAT
30%
CHOL
5%
SOD
5%

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Ingredients for 6 servings

2 tsp. ground turmeric

2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about 1/2 inch thick (2-1/2 cups)

Kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

2 tsp. cumin seed

4 medium cloves garlic, roughly chopped

1/2 tsp. cayenne

1 large yellow onion, cut into medium dice (2 cups)

1 lb.  medium parsnips, peeled, cored , and cut into medium dice (about 2 cups)

6 cups lower-salt chicken broth; more as needed

2 Tbs. unsalted butter

2 tsp. black mustard seed

1 lb. yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-3/4 cups)

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