Comforting Parsnip and Leek Soup

Yet another soup for you to try. I am a huge fan of homemade soup because its just so comforting and gives you so much more flavour than the tinned variety. It was last Sunday lunchtime when the weather was just on the wrong side of cold that was crying out for a warm, thick pair of socks and a large comforting bowl of soup with bread and butter.

Still having an excess of parsnips after having made parsnip mash and parsnip hummus, I pulled out a few more to make a delicious soup.

Ingredients:

3 parsnips, peeled and chopped
2 leeks, peeled and chopped
1 tbsp. oil
1 tbsp. butter
800ml vegetable stock (cube is fine)
100ml double cream
croutons, to finish
snipped chives, to finish

Gently cook the leeks and parsnips in a large pot in the butter and oil, on a low heat for about 10-12 minutes until soft. Add the stock and bring to the boil. Turn the heat to medium, cover with a lid and cook for about 1-15 minutes until the parsnips are tender.

Take off the heat and using a hand blender, blitz into a smooth soup. Put back on a gentle heat and add the cream. heat through stirring. Serve topped with the croutons and chives.

For the croutons, I used the standard seeded granary bread we had and cut them into cubes, tossed in a tiny bit of oil and popped in a hot oven for 3-4 minutes to crisp up.

Warming and comforting. And so very easy to make!