Broccoli, leek and parsnip soup
This broccoli, leek and parsnip soup is a refreshing yet hearty soup. Also, it’s super healthy and very easy to make! It’s vegan (and gluten-free) but you can serve it with a dash of yoghurt, crème fraîche or sour cream if dairy is not issue for you. For a low-carb version leave out the potatoes and add one more parsnip. Serve it with crusty bread rolls or healthy flatbread etc
Ingredients
Method
- Slice the leek (green part too), then gently sauté under cover in the olive oil until soft. This should take 8-10 minutes.
- Meanwhile, peel the potatoes & parsnips, then cut them into 2 cm pieces. Roughly chop the broccoli florets and dice its stalk. Mince the garlic.
- When the leek has softened, add the garlic, stir for a few seconds, then add the potatoes and broccoli stalk pieces. Sauté (under cover) for 5 minutes, then add the stock, bay leaf and broccoli florets.
- Bring to the boil and cook for about 10-25 minutes, until the vegetables are tender.
- Turn off the heat. Discard the bayleaf and add the parsley leaves. Liquidise the soup in a food processor or using a stick blender.
- Serve it with freshly ground pepper and freshly squeezed lemon juice.