This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add. I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!
Photo: Simon Lambert
Parsnip, leek and pepper soup
Serves 4
Ingredients
1 Tbsp oil
2 leeks, rinsed well and cut into thin rounds
500g parsnips, peeled and cut into bite-sized pieces
500g potatoes, peeled and cut into bite-sized pieces
750ml vegetable or chicken stock
1 bay leaf
½ cup milk (can use soy or almond)
freshly ground black pepper
salt to taste
Method
Heat the oil in medium-sized heavy-based pot. Add the sliced leeks and cook gently for 5 minutes.
Add the parsnips and potatoes, cover with lid on and sweat for 10 minutes without colouring. This will bring out more of the natural flavours.
Pour over the stock, add the bay leaf, ½ teaspoon salt and cook over a moderate heat for 20 minutes or until the potatoes and parsnips until tender. Remove the bay leaf. Allow soup to cool slightly before pureeing.
Return the soup to the heat, add the milk, season with a generous grind or two of pepper and adjust salt if necessary.
Enjoy.
