Parsnip and Leek Soup

A rich soup made with parsnip, leek, celery, carrot, turnip or swede, green lentils, tomato puree, turmeric, vegetable and chicken stock, paprika, basil, rosemary, bay leaf,  and oregano. With a generous sprinkling of black pepper.

Chop the vegetables into chunks. The vegetables were first stir-fried in some sunflower oil, until soft, then I added boiling water. Cooked under glass with two bay leaves for at least an hour and a half. Allow to cool.

Once cooled, mash the vegetables. Remove the bay leaves. Add the green lentils (a third of a cupful), two squeezes of tomato puree, half a teaspoonful of turmeric, half a teaspoonful of paprika, the vegetable and chicken stock, plus the herbs (two pinches each if dried). Cook for another hour.

Blend the mixture for at least a minute until smooth. Cook for a further half an hour, by which time it will be ready to serve. Add black pepper according to taste. Served (in this case) with home-baked wheat-free brown bread, made with Dove's farm brown flour.