Leek and Parsnip Soup Recipe

Ingredients 

1 tbsp olive oil or canola oil 

2 leeks (white part only), halved lengthways and sliced  

2 parsnips, thinly sliced  

2 cloves garlic, crushed 

4L vegetable or chicken stock  

1 can cannellini beans, drained & rinsed  

Salt and pepper to season 

Optional: cream and parsley  

Method  

1. Heat a large pot over a medium heat 
2. Add oil, leeks, and parsnip. Sauté for 15 minutes, stirring often, until soft. 
3. Pour in the stock and add the cannellini beans. Increase heat to high and bring to a boil. Reduce to a low-medium heat and simmer, partially covered for 20-25 minutes (until soft). Stir occasionally so that it doesn’t stick to the bottom of the pot.  
4. Remove from heat, let the soup cool slightly. Blend in a food processor, blender, or with a stick blender.  
5. Optional: serve with a splash of cream, fresh chopped parsley, and bread!