📝 About This Recipe
This luxurious puree achieves a silk-like consistency through the natural starch of gold potatoes and the emulsion of high-quality olive oil, proving that you don't need a drop of dairy for a decadent mouthfeel. Earthy carrots and parsnips provide a natural sweetness that is perfectly balanced by the aromatic depth of leeks and a touch of bright acidity. It is a masterclass in vegetable-forward cooking, celebrating the pure, unadulterated essence of the garden in every spoonful.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra-Virgin Olive Oil (high quality, cold-pressed)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (smashed and peeled)
- 1 inch Fresh Ginger (peeled and finely grated)
The Vegetable Base
- 1 lb Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 1 lb Carrots (peeled and sliced into rounds)
- 2 medium Parsnips (peeled and sliced)
- 5-6 cups Vegetable Stock (low sodium, high quality)
- 1.5 teaspoons Fine Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
Bright Finishers & Garnish
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Chives (finely minced)
- 1/4 cup Toasted Pumpkin Seeds (for crunch)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed Dutch oven or stockpot over medium-low heat.
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2
Add the sliced leeks and a pinch of salt. Sauté slowly for 8-10 minutes until they are soft and translucent, but not browned.
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3
Stir in the smashed garlic and grated ginger, cooking for another 2 minutes until fragrant.
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4
Add the cubed potatoes, carrots, and parsnips to the pot. Stir well to coat the vegetables in the aromatic oil.
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5
Pour in 5 cups of the vegetable stock, ensuring the vegetables are fully submerged. Add the sea salt and white pepper.
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6
Increase the heat to medium-high and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 20-25 minutes. The vegetables should be very tender when pierced with a fork.
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8
Remove the pot from the heat and allow it to cool slightly for 5 minutes before blending.
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9
Using a high-speed blender, work in batches to puree the soup. Fill the blender only halfway and hold the lid down with a kitchen towel to prevent steam accidents.
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10
Blend on high for at least 60 seconds per batch; this long blending time is the secret to the 'creamless' creaminess.
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11
Return the pureed soup to the pot. If the consistency is too thick, stir in the remaining cup of stock until your desired thickness is reached.
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12
Stir in the fresh lemon juice to brighten the flavors and adjust salt to taste.
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13
Ladle the hot puree into warmed bowls.
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14
Garnish each bowl with a swirl of extra-virgin olive oil, a sprinkle of chives, toasted pumpkin seeds, and a tiny dusting of smoked paprika.
💡 Chef's Tips
Always use Yukon Gold potatoes rather than Russets for the best creamy texture without graininess. Be patient with the leeks; sweating them slowly builds a sweet base flavor that defines the dish. If you want an even silkier finish, pass the blended puree through a fine-mesh sieve (chinois). Don't skip the lemon juice at the end; acidity is essential to cutting through the density of the root vegetables. For an extra layer of flavor, try roasting the carrots and parsnips before adding them to the stock.
🍽️ Serving Suggestions
Serve alongside a crusty sourdough baguette toasted with garlic rub. Pairs beautifully with a crisp, dry white wine like a Sancerre or Sauvignon Blanc. Accompany with a side salad of bitter greens and a light vinaigrette to balance the richness. Top with a dollop of cashew cream if you want to keep it vegan but add even more body. Serve as an elegant first course for a multi-course autumn dinner party.