Spicy Parsnip, Potato and Leek soup

Added by Julie on 26 February 2016

Butter or oil
1 medium onion - peeled and diced
2 cloves garlic - peeled and chopped
900ml vegetable or chicken stock
1 medium leek - sliced
375g parsnips - peeled and cut into 2cm slices
375g floury potatoes - peeled and diced
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper

Cook the onion and garlic in the butter/oil until softened and lightly
Add the leeks, parsnips and potatoes, stir and cook 15 minutes.
Add the stock, turmeric and cayenne. Bring to the boil, reduce heat and
simmer for about 20 minutes, or until very soft.
Puree, add more stock if necessary and check seasoning.

Lesley Robb


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