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- Place the butter in a large pot over a medium heat. When melted and foamy, add the onion, potatoes and leek. Cook for two minutes, then cover and allow to sweat for 7-8 minutes.
- Add the stock, carrots, parsnip and celery. Lower the heat and simmer for around 20 minutes or until the vegetables are tender.
- Season with a little salt and pepper. Serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.
Per serving: 127kcals, 3.1g fat (1.5g saturated), 23g carbs, 5.7g sugars, 3.3g protein, 4.5g fibre, 1.168g sodium
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