Parsnip Leek Mushroom Soup Recipe

Parsnip, Leek and Mushroom Soup (Sauce)

Today’s parsnip day! I bought a bunch and this is my first time cooking with them!


(Look, I made it into a SAUCE, because I didn’t add enough water!)

(Yields: 1 bowl, Serving: 2, Prep time: 15 mins, Cook time: 1 hr)


  • 2 leeks
  • 5 white mushrooms
  • 3 parsnips
  • 2 cloves garlic
  • 3 tablespoon olive oil (divided use*)
  • 1/2 teaspoons and a sprinkle of sea salt (divided use*)
  • A sprinkle of cracked black pepper
  • 1 tablespoon white cooking wine
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 1/2 cup water (or more if you prefer)


Note: This soup tastes good if the parsnips and leeks are cooked completely, so don’t blend them if they’re slightly raw.

Three of our main ingredients:

Preheat oven to 400°F (204°C).

Wash all the dirt from the leeks, then start chopping from the white part upwards. Throw away some of the dark green leaves, as you won’t really need them.

After you’ve chopped the leeks, put them into a strainer and rinse with water. There’s a lot of evil nasty dirt hiding in leeks and we need to DESTROY them!

Spread it out somewhere so it can dry off. (Or pat them dry with paper towels.)

Use a knife or mushroom cutter to slice mushrooms.

Chop parsnips in circles and place them in a baking tray.

Drizzle about a tablespoon of olive oil with a few sprinkles of sea salt and mix well.

Bake the parsnips in the oven for about 30-40 minutes. (Check after 15-20 minutes and flip them over)

Chop garlic in small pieces.

Add 2 tablespoons olive oil in a frying pan, then add leeks and garlic.

Saute for about 10 minutes, then mushrooms, wine and black pepper.

Saute for an additional 10 minutes until mushrooms are soft.

Spoon a small bowl out so you can enjoy it with the soup.

Take the parsnips out of the oven. They should be golden brown on both sides.

Add the rest into the blender, then add the parsnips as well.

Add 1 1/2 cup water and blend for 2 minutes until the mixture is smooth. (More if you like your soup runnier)

Add the mixture back into the pan and add 1 cup of water with an extra few sprinkles of salt and simmer on medium heat for 15 minutes.

Garnish with leeks and mushrooms.

Horray, I made it into a sauce!

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