13 February 2013

Parsnip, Leek and Potato Soup

Parsnip Leek and Potato Soup

This is a great light supper for the whole family.

In future, I will just save a few spoons before seasoning and mash them up for baby Leo.

Portions: 2 adults + 2 children
Cooking time: 30 minutes

What's in it: A nice wintery soup providing with plenty of Vitamin C.

  • 2 parsnips, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 leek, chopped
  • 1 carrot, peeled and chopped into small cubes
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • Nutmeg, salt, pepper

  1. Start by melting the butter in a large saucepan. Add leek and fry very gently until soft.
  2. Add flour and stir quickly. Then whisk in milk very slowly to avoid lumps.
  3. Add all vegetables except for carrots. Cook until vegetables are very soft.
  4. Puree using a hand blender.
  5. Season with salt, pepper and nutmeg.
  6. Add carrot pieces and return to cook until they are soft.
  7. Serve with fresh bread or croutons.

Variation: I think this soup work really well with pieces of smoked haddock on top.

Suitable for freezing and re-heating.


About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.

No comments:

Post a Comment

Add a comment