2 Nov 2017

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!


Leeky Parsnip Turnip Dill Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 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
  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.
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)

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