Today dawned bright & sunny – such a contrast to yesterday! Still chilly though, so soup for lunch to warm us up…
I like to make my soup in my slow cooker so that it just sits there until I need it but this recipe also works well in a saucepan
Ingredients – serves 4:
- 50g oil or butter (or a mix of both)
- 100g sliced leeks
- 200g chopped parsnip
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp chilli powder – optional
- 50g plain or gluten free flour
- 800ml water
- vegetable stock cube – I prefer the Kallo range of organic stock cubes – they add just the right amount of seasoning, have great flavour & are gluten free
- 200ml milk
Method
- Melt butter & oil
- Add the leeks & parsnip
- Cook gently – without colouring – for 10 minutes
- Stir in the spices & flour
- Add the water & stock cube
- Bring to the boil & simmer for 20 minutes or leave in slow cooker
- Add the milk & blend until smooth
- Reheat gently with some freshly ground black pepper – perfect!
As the sun was still shining we opted for another family walk this afternoon – this time from our village, up alongside the railway line – we all love waving at the trains hoping the driver will give us a toot & a wave!! No luck today but the bright moon kept watch over us…
… & home for more hot chocolate!!
♥
Llawnroc Cottage 