Watercress, Leek & Parsnip Soup

Ingredients:

80g Watercress, roughly chopped

2 Leeks (approx. 300g), sliced

2 Parsnips (approx. 200g), peeled & sliced

Salt & pepper

Croutons

Method: 

  1. Bring a 1L pot of water to a boil and add the parsnips, cook for 5-10 minutes until beginning to soften, then add the leeks.

  2. Simmer until both leeks and parsnips are cooked, about 10 minutes. Take the pot off the heat, add the watercress and allow to wilt slightly, then strain the vegetables from the liquid keeping it to one side to add back in to the soup.

  3. Using either a handheld blender or food processor, blitz the vegetables adding a little of the cooking water in between to thin the mixture out until you reach your desired consistency.

  4. Serve with croutons or warm crusty bread.

Photography by Lara Jane Thorpe

Food Blog, Soup, Winter warmersGrace Edmondssoup, watercress soup, soup recipe, leeks, parsnip, winter, winter warmer, winter soup, seasonal, seasonal veg