Easy Recipe
Prep Time
10 minutes
Cook Time
30 minutes

If parsnips are out of season use extra cauliflower, or try beets, carrots, or broccoli. Use a homemade chicken or turkey stock for best results. this soup freezes well! Use wide-mouth pint or quart jars for freezing soup. 

2 tablespoons extra virgin olive oil
1 large leeks chopped
3 parsnips peeled and chopped
1 large head cauliflower chopped (about 2 pounds)
8 cups chicken bone broth (or turkey or vegetable stock)
2 teaspoons dried thyme
2 teaspoons Herbamare (or sea salt)
½ cups chopped parsley