Spiced Parsnip & Leek Soup

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!Soup

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…

Moon

… & home for more hot chocolate!!