Parsnip And Leek Soup With Cumin And Mustard Seeds

Name: Parsnip And Leek Soup With Cumin And Mustard Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons black mustard seed; 1 teaspoons cayenne; 2 teaspoons cumin seed; 4 medium cloves garlic, roughly chopped; 2 teaspoons ground turmeric; 6 servings Kosher salt and freshly ground black pepper; 473 milliliters medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about 1/2 inch thick; 1 liters lower-salt chicken broth; more as needed; 2 Tbs extra-virgin olive oil; 454 grams parsnips, peeled, cored , and cut into medium dice (about 2 cups); 454 grams yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-3/4 cups); 2 Tbs unsalted butter; 1 large yellow onion, cut into medium dice (2 cups)

Parsnip And Leek Soup With Cumin And Mustard Seeds is a gluten free and vegetarian soup. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 11g of fat, and a total of 251 calories. This recipe serves 6. Head to the store and pick up mustard seed, kosher salt and pepper, cumin seed, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Autumn.