Parsnip And Leek Soup With Cumin And Mustard Seeds

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)


Add a comment

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)

You might also like

Spiced Root Soup With Crisp Spiced Onions
BBC Good Food
Hearty Potato & Cheddar With Bacon Soup
Wolfgang Puck
Creamy Mushroom Leek Soup With Peppery Parmesan...
The Naptime Chef
Onion Bisque With Frizzled Leeks & Rosemary
Nourished Kitchen
Kale, White Bean, And Sweet Potato Soup
Whole Living
Chicken Soup With Rice
Framed Cooks
Spring Green Minestrone
Pamela Salzman
Beef, Leek And Barley Soup
smitten kitchen
Slowcooker Chicken Soup
Nourished Kitchen
Butternut Squash Soup
Real Simple