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Leek, Parsnip & Fennel Soup

Brought to you by Rowena Jayne
from Rowena Jayne Health & Wellness


2½ cups water

2 cups leek, sliced

2 cups parsnip, chopped roughly into cubes

¼ cup fennel, roughly chopped

1 large clove of garlic

1 teaspoon Braggs Aminos

½ teaspoon white miso paste

1 tablespoon oil

1 teaspoon chives

½ teaspoon sea salt

Pinch black pepper

¼ teaspoon extra virgin olive oil


Heat a saucepan and add oil. Add 1 tablespoon leek and sauté until just beginning to soften. Set aside. Add the rest of the leek, garlic and fennel and sauté for 1 minute. Add parsnip and mix through. Add water, miso, Braggs and sea salt. Simmer until parsnip is just beginning to soften. Transfer soup into a high-speed blender and blend until smooth and creamy. Pour into soup bowls and garnish with a drizzle of extra virgin olive oil, black pepper, leek slices and chives.

About the Author

Rowena Jayne

Rowena Jayne

Rowena Jayne Health & Wellness

Rowena Jayne is a Bachelor degree Naturopath, Nutritionist & Neuro Emotional Technique Practitioner.

She specialises in Anxiety, Stress and PTSD, with a gut- brain health focus.  She has been in practice for 10 years and was an educator at Nature Care College on the Gut Brain Connection & Plant food Nutrition.

Rowena is the author of the International best selling book – The Joy of Real Food (Published 2015) where she shared her journey of recovery from an eating disorder, anxiety and rheumatoid arthritis.  Her book was featured on Hay House Radio & received a 5 star Kurkis Indie Review.  Rowena recently received a highly commended Finalist award at the 2021 Natural Therapist Awards.

She has a passion for helping women become Bold, Brave & Beautiful ®  and uses an integrative approach with 1:1 consultations, group workshops and retreats.

Rowena strongly believes in the power of natural therapies and interventions to enable her clients to reach their highest potential in life.