5 medium peeled parsnips
2 garlic cloves
Quarter of a red onion
1 vegetable stock cube
Step 1. Chop leek, onion and parsnips into thin pieces.
Step 2. In a pan over med heat with olive oil cook onion and leek for 10 mins then add garlic and parsnips cook for a further 5 mins.
Step 3. Cover in boiling water and add veggie stock then bring to a boil then simmer for 12 minutes until parsnips are soft.
Step 4. Add to a blender and blitz until smooth.