Ingredients:

• 2-4 Tbsp vegetable stock for sautéing vegetables
• 2 medium parsnip peeled and chopped
• 6 large potatoes Yukon gold peeled and cubed
• 1 large onion peeled and chopped
• 3 leek thinly sliced
• 6 cups stock (vegetable or mushroom stock adds a lovely flavour)
• 2 cups water
• 3 cloves garlic (roasted if you have on hand)
• 1/2 tsp dried thyme or 1 tsp fresh
• salt and pepper to taste

1. Prepare the vegetables as directed and add to a large stock pot.
2. Add 2 Tbsp of vegetable stock and place the stock pot over medium to high heat.
3. Add the prepare vegetables to the pot and saute over medium-high heat for approx. 5 min. Cover until softened.  You may need to add another 2 T of stock to keep the vegetables from sticking.  This allows the flavours to brighten and adds a richness from the caramelized onion juices setting on the pan
4. Add the 6 cups of stock and the water
5. Add the sea salt, fresh ground pepper, roasted garlic, and thyme.  Bring to a simmer, cover and continue cooking until potatoes are tender, 25-30 minutes
6. Remove from heat and using a hand blender* puree the soup in the pot.  You can decide if you need to add any more liquid.  If you think it’s too thick for you, add a little stock, water or if you like you can add non dairy milk. Start by adding 1/4 cup at a time.   (I usually only add extra liquid the next day if I am re-heating for leftovers, but it’s your soup follow your flavour instincts)
7. Optional* Saute mushrooms and or onions until crispy over medium high heat.
8. Test the soup for seasoning, you may want to add a little more salt, and/or pepper
9. Ladle into serving bowls, garnish with thyme, maple carmelized mushrooms, sietan, or tempeh bacon, and serve with a crusty bread if desired.

If you need a step by step pictures check out my Roasted Squash Soup Recipe.  This soup is prepared the same way.