This is a real hearty seasonal soup. My organic veg box was delivered this morning (Fri) and seeing the earthy parsnips just made me smile because I only live 15km from where they were pulled from the ground! #buylocalproduce Parsnips and leeks are at their very best in autumn.
Leeks and parsnips are two of my favourite vegetables. I usually keep the flavours simple but couldn’t resist adding lentils and curry to make this soup a substantial meal.
The best part of this soup is that it only has a handful of ingredients, make it as spicy as you like and serve it with big generous chunks of organic sourdough bread.
- 700g parsnips
- 2 small leeks (or one large)
- 3-4 teaspoons curry powder
- 1 teaspoon of turmeric
- good pinch salt and pepper
- 1.5 litres water or stock
- 400g tin lentils
- 1 tablespoon oil
- Grab a wide pot with a lid.
- Scrub and dice the parsnips. Theres no need to peel them when they are organic, just wash them well.
- Wash the leeks, cut the root off and most of the hard green tops. (These can be used for veg stock #zerofoodwaste
- Slice the leeks finely.
- Warm the pot on the hob, low to medium heat and add a tablespoon of light oil.
- Tip in the sliced leeks. Add a generous pinch of salt and pepper and cook down for a few minutes.
- Add in the curry powder and turmeric and cook to toast and awaken the spices for a minute or two. (Add a splash of water if its catching on the bottom of the pot)
- Next toss in the diced parsnips and stir them through the leeks.
- Pour in the water and pop the lid on if you have one.
- Let the soup simmer on the hob for about 40 minutes, the soup is ready when the parsnips are soft when squished with the back of a wooden spoon.
- While it’s cooking away. Open the tin of lentils and drain and rinse them.
- If you like chunky soup just add in the lentils now, but if you like a smoother soup blend first and then add the lentils.
- Check the seasoning and serve with crusty organic sourdough if you have some.