Packed with veg- it’s a nice easy one to do for a quick lunch. Serve with bread or crackers or just on its own! Adapt it however you like- throw in whatever you have left in the cupboard- it’s hard to get it wrong!
One small leek
One stick of celery
1-2 small parsnips
1/3 of a swede
750ml Vegetable stock (choose gluten free stock cubes to make this recipe gluten free)
Salt & pepper to taste
Cook the onion, celery and leek on a low heat for 5-10mins to soften
Add the veg to the pan and stir everything together
Reduce the heat even more and put the lid on the pan. Cook for another 5-10mins to sweat the veg.
Chop a few handfuls of parsley
Add most of the parsley to the pan (leaving enough to sprinkle on top later)
Bring to the boil then reduce to a simmer and leave for 10-20mins until all the veg is soft.
Begin to blend everything together
Add a splash of milk to thin out the soup and add a touch of creaminess