- 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
Method
- 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.
