Leek, Parsnip and Carrot Soup

I made a yummy soup from scratch the other night, a lovely warming filler upper!

Serves 4

1 Onion (chopped)
2 Leeks (chopped)
1 Vegetable Stock Cube
1 tsp Thyme
3 carrots (chopped)
3 parsnips (chopped)
Salt & Pepper


Heat a tablespoon of olive oil in a large pan, add the onion and leeks with the stock cube and thyme, stir occasionally and cook until softened.

Add the parsnips and carrots and cook for 5-10mins, stirring occasionally.

Boil some water and pour over the vegetables, make sure you generously cover them and simmer with the lid on for 20-25mins until they are soft.

Leave to cool slightly then use a hand blender, making sure all the lumps are blended and the soup is smooth. Season well.

I served the soup with chopped chorizo, very delicious.


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