Roasted Leek and Parsnip Soup with Smoky Seed Clusters

Flavorful pepita seed clusters add texture to this soup recipe with parsnips, leeks, and potatoes.

Winter 2016-2017

  • The smoky, spicy soup toppers add texture and nutrition to this creamy soup. They combine raw sunflower seeds and pepitas, which you'll toast lightly on the stovetop. Pepitas, common in Latin American dishes, are pumpkin seeds (or seeds from other squash) with the hulls removed. Sometimes they're sold with the hulls intact and, often, roasted and salted. They're medium-dark green and nutrient-dense.
    Photo by Andrea Bemis

Total Hands-On Time: 1 hr

Preparation Time: 10 min

Cook Time: 50 min

Yield: 4-6 servings

This soup will give you nourishment and comfort on the darkest of winter days. The thick and creamy soup gets some spicy flair from the smoky seed clusters. If you prefer a thinner soup, just add more water. Pair your warm leek and parsnip soup with a glass of red wine for a cozy night in.

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