About this recipe:Other winter vegetables can be used in this thick, warming soup. Try Jerusalem artichokes or swede in place of the parsnips or carrots. Garlic sippets are also very good with this.
1 tablespoon olive oil
25g (1oz) butter
1 large onion, chopped
125g (4½ oz) leeks, rinsed and sliced
280g (10oz) parsnips, peeled and chopped
400g (14oz) carrots, peeled and chopped
1 large potato, peeled and chopped
900ml (1 pint 12fl oz) vegetable stock
4-5 tablespoons semi-skimmed milk (optional)
Salt, black pepper and freshly grated nutmeg
2 tablespoons chopped parsley
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the oil and butter in a large saucepan. Add the onion and leeks and cook, stirring, over a medium heat, for 4-5 minutes until soft. Add the parsnips, carrots and potato and cook, stirring, for 2-3 minutes.
Pour in the stock, bring to the boil, then simmer for 20-25 minutes until all the vegetables are tender.
Transfer to a blender or food processor and process until smooth. Return to the saucepan and pour in a little milk to thin, if needed. Season with salt, pepper and nutmeg, then stir in the parsley.
Reheat gently, then transfer to warmed bowls. Serve with bread.