Leek is an all-time favorite in soups, and offers a potent cancer-fighting compound found in this allium family of vegetables. Rather than adding potatoes, try including other root vegetables such as parsnips and turnips. Lentils are a great plant protein source and high in fiber. The fresh dill and smooth cashew cream make this dish!

 

Leeky Parsnip Turnip Dill Soup
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 medium yellow onion, diced
  • 1 tablespoon Ghee (clarified butter)
  • 2-3 cloves of garlic, diced
  • 1 cup split red/orange dahl lentils
  • 3-4 cups diced root vegetables (parsnips, turnips, carrots)
  • 6 leek stalks, sliced (white parts only)
  • ¼ tsp ground Cumin
  • ¼ teaspoon ground All Spice
  • ¼ teaspoon ground Cardamom
  • ¼ teaspoon ground Nutmeg
  • 1 teaspoon ground Turmeric
  • 1 tsp sea salt
  • pinch of cayenne pepper (very potent so a little goes a long way!)
  • ½ cup chopped fresh dill
  • 5 cups vegetable or chicken stock (home-made or organic store bought)
  • Cashew Cream
  • 1 cup raw cashews
  • 1 cup water
  • 2 teaspoons orange juice
  • 1 teaspoon grated orange rind (make sure it’s an organic or untreated rind)
  • ¼ teaspoon sea salt
  • pinch of freshly grated Nutmeg
Instructions
  1. Sweat onion & garlic in a large pot with ghee.
  2. Add all ingredients except fresh dill, bring to boil and simmer gently until vegetables are tender, about 30-40 minutes.
  3. Puree with a hand-held blender.
  4. Add fresh dill, finely chopped, right at the end.
  5. Serve drizzled with cashew cream.
Notes
Cashew Cream

Add all ingredients to a blender and blend until smooth and creamy.

(Cashew Cream recipe adapted from my all-time favorite book “The Cancer-Fighting Kitchen” by Rebecca Katz)
 

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Menu