Ingredients
- 2 tablespoons butter
- 1 cup onion, roughly chopped
- 1 leek, sliced, cleaned well, white part, light green part
- 1/2 teaspoon sea salt
- 1/2 teaspoon coriander
- 8 ounces carrots, peeled, roughly chopped
- 8 ounces parsnips, peeled, roughly chopped
- 6 cups vegetable stock
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon apple cider vinegar
How to Make
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Step 1: Gently fry the leek and onion with a pinch of salt until soft and lightly golden, this should take 10 minutes.
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Step 2: Add the coriander and fry for a further minute.
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Step 3: Add the carrots, parsnips, stock and a generous grinding of black pepper.
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Step 4: Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 30 minutes until the parsnips and carrots are tender.
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Step 5: Blend the soup using a stick blender.
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Step 6: Season to taste with more salt and pepper and add a little apple cider vinegar, to taste.
We hope you enjoy this recipe!
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