Parsnip and Leek Soup with Cumin and Mustard Seeds

Photo by Scott Phillips
Ingredients
- 2 Tbs. unsalted butter
- 6 cups lower-salt chicken broth; more as needed
- 2 tsp. ground turmeric
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, cut into medium dice (2 cups)
- 1 lb. medium parsnips, peeled, cored, and cut into medium dice (about 2 cups)
- ½ tsp. cayenne
- + 6 more ingredients
-
- 2 tsp. black mustard seed
- 2 tsp. cumin seed
- 2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about ½ inch thick (2-½ cups)
- 2 Tbs. extra-virgin olive oil
- 4 medium cloves garlic, roughly chopped
- 1 lb. yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-¾ cups)
Heat the butter in a 6- to 8-quart heavy-duty pot over medium heat. Add the onion, 1/2 tsp. salt, and a couple of grinds of pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8 to 10 minutes. Add the broth, leeks, parsnips, and potatoes and raise the heat to medi...
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Parsnip & Leek Soup Recipe

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