Thursday, 27 March 2014

Potato, Leek and Parsnip soup

I have to admit that my husband does make a good potato and leek soup. This time he has added a nuttier flavour to it with parsnip and i must say its a winner!

On our first date my husband decided to cook a schnitzel. Bless his cotton socks, it was over done with bacon bits covering the damage! He has come a long way since then and spends some of the weekends cooking his specialties and this soup is definitely one of them.

I don't think any food can be as comforting as soup. I'm normally used to having clear broth soup (based on my chinese heritage) and always felt that western soup was more like puree! I have since changed my mind and love a hearty soup that i can dig in to with my crusty roll.

Items you need:

- 1 kg potatoes, washed peeled and diced
- 2 leeks, pale part only. Washed, halved and sliced thinly
- 5 parsnips, peeled and diced
- 1 garlic clove crushed
- 1 tablespoon of olive oil
- 3 cups of vegetable stock
- 4 cups of water
- 1 teaspoon of mixed spice
- 1 tablespoon of butter

What's Next?

1. Fry the onions and garlic on medium flame. Then add the potatoes, leeks and parsnips. When the vegetables has soften (10 minutes) season with salt and pepper.

2. Add the vegetable stock, water and stir through the vegetables. Cover the lid and let it boil on medium flame for 25-30 minutes. Check after 10 minutes and stir the vegetables. Add extra water if the water seems to be reducing too much

3. Once boiled and vegetables are soft, stir through the tablespoon of butter and set aside to cool for 10 minutes.

4. Use a handheld whiz to blend the vegetables. Sprinkle mixed spice and serve while hot

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