Parsnip & Greens Soup

Parsnip & Greens Soup

Save Recipe

Print Recipe

Ingredients

• 2 tablespoons olive oil
• 3 leeks, trimmed and sliced
• 2 litres of vegetable stock
• 3 medium sized parsnips, peeled and chopped into rough chunks (3-4 cm)
• ½ head of broccoli, roughly chopped (use all but the tough ends of the stems)
• ½ cup frozen peas
• 2 large handfuls of kale or spinach
• 3 tablespoons ground almonds (optional)
• 1 tablespoon finely grated lemon rind
• Small handful parsley leaves roughly chopped
• Small handful mint leaves, roughly chopped
• Salt and pepper

Instructions

1. Heat the oil in a large saucepan and gently fry the leeks for about 5 minutes. Add the stock to the saucepan and bring to the boil. Add the parsnips and broccoli and cook for 20-25 minutes until the parsnip starts to soften. Add the frozen peas and cook for a further 5 minutes. Add the kale or spinach, ground almonds (if using), lemon rind, the mint and parsley leaves and cook for 2-3 minutes until the kale or spinach is wilted. Add salt and pepper to taste.
2. Using a hand-held stick blender, carefully blend the soup until smooth. Serve straight away with some toasted sourdough or rye bread. Swirl through some greek yoghurt for added flavour.