Friday, 11 May 2018
Parsnip and Leek Soup
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.