Parsnip and leek soup

    50 min

    A simple recipe using leftover vegetables from Christmas (we always overestimate, don't we ?).


    108 people made this

    Serves: 6 

    • 2 to 3 medium parsnips
    • 2 good size leeks
    • 2 to 3 medium carrots
    • 1 onion
    • 1 clove of garlic, crushed
    • 1 tablespoon olive oil
    • 1.5L stock (meat, chicken or veg)
    • pepper

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Chop or slice the parsnips, leeks, carrots and onion.
    2. Heat oil oil in a large pot, add the onion and garlic and fry until soft, stirring. Add the leeks and cook for a further 5 minutes, stirring occasionally.
    3. Add the parsnips and carrots and sweat them off on a very low heat for 10 to 12 minutes. Give them a stir every so often to make sure they don't catch on the bottom of the pot.
    4. Add the stock and bring to the boil. Simmer for 25 minutes. Add pepper. I don't add salt as I find there is enough Salt in the stock already.
    5. Let it cool and then blitz it , either in a blender or with a hand blender.
    6. Reheat your soup and serve with crusty bread.


    The soup also freezes well.

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    Reviews in English (1)


    Nice simple recipe, tasted great.  -  17 Feb 2018