Ingredients
Scale
- 2 tbsp olive oil
- 1 large leek, white and light green parts, sliced
- 2 carrots, diced
- 2 parsnips, diced
- 2 medium potatoes, peeled and cubed
- 1 green apple, peeled and diced
- 4 cups vegetable broth
- 1 tsp fresh thyme, chopped
- 1/2 tsp ground nutmeg
- 1/4 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add leek and sauté until soft, about 4 minutes.
- Add carrots, parsnips, and potatoes; cook for 5 minutes, stirring occasionally.
- Stir in apples, broth, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Stir in cream (if using) and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, omit the cream or use coconut milk.
- Toast rustic sourdough or oatbread to serve on the side.
- Roast extra apples and leeks for deeper flavor before adding to the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Simmer
- Cuisine: English
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 142 Kcal
- Sugar: 7g
- Sodium: 312mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 8mg
