So incredibly nourishing, warming, and delicious, super easy to make.
- Fry off 3 leeks in olive oil with salt, pepper and dried mixed herbs.
- Chop roughly parsnip and celeriac throw in pan with full kettle of boiling water
- Add teaspoon of veg stock and free range chicken stock (I use @maggie_beer) If you want to keep soup veg only then add veg stock.
- Simmer for 45mins or until veg soft, cool and blitz it up
- Add more salt & pepper as per your preference
