• 1 onion, peeled and finely diced
  • 225g parsnips, peeled and finely diced
  • 350g leeks, trimmed and finely sliced
  • 225g potatoes, peeled and finely diced
  • 750mls vegetable stock
  • Salt and freshly ground pepper
  • 300mls milk
  • Flat leaf parsley to garnish, optional


  • Melt the butter in a large, lidded saucepan. Add the prepared vegetables and cook for 5 minutes.
  • Add the stock and season to taste. Bring to the boil, cover and then simmer for 25 minutes or until the vegetables are tender.
  • Transfer to a blender or food processor and purée until smooth, in batches if necessary.
  • Return the soup to the pan, add the milk and reheat gently. Serve with freshly ground pepper and parsley.
  • Suggestion: Serve with Naan bread or bread sticks as a change from wheaten bread.