Another deliciously cleansing soup... fresh with spring flavor and still comforting and warm for a cool rainy April evening...
3 Leeks, chopped
2 Parsnips, chopped
4.5 cups water
4 garlic cloves, minced
1 fresh squeezed lemon
1/2 bunch parsley, chopped
1 small bunch fresh garlic chives
Salt, pepper, Herbamare, cayenne to taste
Sautee garlic and leeks in olive oil in the bottom of the soup pot for a couple minutes to bleed the flavors. Add parsnips and water. Bring to a boil, then reduce heat and simmer until the veggies are tender. Add the other ingredients. Simmer more and keep covered. Remove from heat and blend until smooth. Serve garnished with fresh garden herbs!
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