Ingredients:

• 1 pound of parsnips
• 1 pound of carrots
• 28 oz of broth
• 3 cups of water
• 1 cup of chopped leeks
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat up a little bit of olive oil in a heavy-bottomed pot over medium heat.
2. Add in the leeks once the oil is hot. If you don’t mind making this non-vegan, you can also add in some butter for flavor.
3. Cook the leeks until they’re soft.
4. While they cook, chop up the parsnips and carrots into rounds that are roughly the same size. This will allow them to cook at the same rate.
5. Add in the carrots and parsnips into the pot, along with all the liquids, and bring to a boil.
6. Bring the pot down to a simmer and cook for 45 minutes or until the vegetables are fork-tender.
7. Blend the soup with a stand or hand blender until smooth.
8. Taste the soup to check for seasonings, and add as much pepper and salt as necessary.
9. Serve right away or keep in the freezer for the perfect winter lunch!

The post Try This Creamy Parsnip Soup This Winter! appeared first on falafelandcaviar.com.

Instructions:

1. Chop up 1 onion or a few shallots and mince the garlic.
2. Heat up some olive oil in a pot and cook the onion or shallots until they’re translucent.
3. While that cooks, cut 1 head of broccoli into florets, and peel and dice half a sweet potato and half a regular potato.
4. Cook the garlic for just about 30 seconds and add any spices you want, like red chili flakes, oregano, or more.
5. Add in the broccoli, potatoes, and 3-4 cups of broth and bring everything to a boil.
6. Once the broth has boiled, bring the soup down to a simmer, put the lid on the pot and cook for about 15 minutes so the vegetables can get soft.
7. Use an immersion blender to cream the soup and produce a velvety smooth end result. Season with salt and pepper to taste and serve!

The post This Fresh, Vegan Broccoli Soup is Just What You Need appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound of parsnips
• 1 pound of carrots
• 28 oz of broth
• 3 cups of water
• 1 cup of chopped leeks
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat up a little bit of olive oil in a heavy-bottomed pot over medium heat.
2. Add in the leeks once the oil is hot. If you don’t mind making this non-vegan, you can also add in some butter for flavor.
3. Cook the leeks until they’re soft.
4. While they cook, chop up the parsnips and carrots into rounds that are roughly the same size. This will allow them to cook at the same rate.
5. Add in the carrots and parsnips into the pot, along with all the liquids, and bring to a boil.
6. Bring the pot down to a simmer and cook for 45 minutes or until the vegetables are fork-tender.
7. Blend the soup with a stand or hand blender until smooth.
8. Taste the soup to check for seasonings, and add as much pepper and salt as necessary.
9. Serve right away or keep in the freezer for the perfect winter lunch!

The post Try This Creamy Parsnip Soup This Winter! appeared first on falafelandcaviar.com.

Instructions:

1. Chop up 1 onion or a few shallots and mince the garlic.
2. Heat up some olive oil in a pot and cook the onion or shallots until they’re translucent.
3. While that cooks, cut 1 head of broccoli into florets, and peel and dice half a sweet potato and half a regular potato.
4. Cook the garlic for just about 30 seconds and add any spices you want, like red chili flakes, oregano, or more.
5. Add in the broccoli, potatoes, and 3-4 cups of broth and bring everything to a boil.
6. Once the broth has boiled, bring the soup down to a simmer, put the lid on the pot and cook for about 15 minutes so the vegetables can get soft.
7. Use an immersion blender to cream the soup and produce a velvety smooth end result. Season with salt and pepper to taste and serve!

The post This Fresh, Vegan Broccoli Soup is Just What You Need appeared first on falafelandcaviar.com.