Leeky Parsnip Turnip Dill Soup

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!

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Author: Eat Holistic LLC

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

Sweat onion & garlic in a large pot with ghee.
Add all ingredients except fresh dill, bring to boil and simmer gently until vegetables are tender, about 30-40 minutes.
Puree with a hand-held blender.
Add fresh dill, finely chopped, right at the end.
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)