| YEILDS 4 Serves PREP TIME
10 mins
COOK TIME
30 mins
COOLING TIME
15 mins
TOTAL TIME
55 mins INGREDIENTS 1 tablespoon olive oil 2 large leeks sliced 2 cloves garlic finely chopped 3 medium parsnips peeled and chopped Pinch nutmeg (optional) 1.5 litre vegetable stock Salt and pepper to taste Small handful flat leaf parsley finely chopped METHOD Heat 1 tablespoon olive oil in a large saucepan. Add 2 sliced leeks and sauté for 10 minutes over a medium heat until soft. Stir often. Put your 2 cloves of finely chopped garlic into the pan, stir well and cook for a further minute. Stir through 3 chopped parsnips and add a pinch of nutmeg. Add 1.5 litres of hot vegetable stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 10-15 minutes until the parsnips are soft. Allow to cool a little and then blend.* Return to the pan once blended and reheat. Season to taste with salt and pepper. Serve with crusty bread and some finely chopped parsley. NOTES *If using a stick blender you can leave in the pan and blend when it’s cooled a little. If transferring to a jug blender to cool you will need to let it cool more before blending and you may need to do blend in two batches. |