Parsnip & Crab Soup
2 tablespoons olive oil
1 medium onion, chopped
1 leek, white part only, sliced into thin rings
1 medium russet potato, peeled and diced into 1/2-inch cubes
5-7 parsnips, peeled and chopped (i used all these little ones)
2 cloves garlic, chopped
2 teaspoons peeled, minced fresh ginger
1 teaspoon salt
3-5 cups water with 2 vegan repunzel cubes (ones with sea salt)
1/2 pound cooked lump crab meat
Chopped Italian parsley, mint, cilantro to garnish
In a 4-6 quart pot over medium flame, heat the olive oil. When glistening, sweat the onion, leek, potato, parsnips, garlic and ginger with the salt for a few minutes until onions are translucent, stirring occasionally, about 10 minutes.
Add the stock to cover, bring to a boil then lower heat to low and simmer for about 30 minutes. Add the crab meat and cook another 2-3 minutes. Taste for seasoning. Add more salt if needed and freshly ground black pepper.
For a smooth soup, blend using either an immersion blender or in batches in a blender, taking care not to overfill. For a more rustic soup, mash any large bits of potato with the back of a wooden spoon. Serve warm and garnish with chopped herbs.
Serve warm and garnish with chopped herbs.