The #1 all-girl personal training team in London
AND RECENTLY LAUNCHED IN NORTH DEVON

Foodie Friday: Creamy leek and parsnip soup.

Ingredients:

5 medium peeled parsnips 

1 leek 

2 garlic cloves

Quarter of a red onion

1 vegetable stock cube 

Olive oil

Salt 

Method:

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.

 

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