Add 2 sliced leeks and sauté for 10 minutes over a medium heat until soft. Stir often.
Put your 2 cloves of finely chopped garlic into the pan, stir well and cook for a further minute.
Stir through 3 chopped parsnips and add a pinch of nutmeg.
Add 1.5 litres of hot vegetable stock and bring to the boil.
Reduce the heat to a simmer, cover and cook for 10-15 minutes until the parsnips are soft.
Allow to cool a little and then blend.*
Return to the pan once blended and reheat. Season to taste with salt and pepper.
Serve with crusty bread and some finely chopped parsley.
If using a stick blender you can leave in the pan and blend when it’s cooled a little. If transferring to a jug blender to cool you will need to let it cool more before blending and you may need to do blend in two batches.
Nutritional information is approximate and is intended as a guide only.