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. |
|
