Sweet Potato and Parsnip Soup (SB)

By hmp13

Ingredients

• 1 tablespoon sunflower oil
• 1 large leek, sliced
• 2 celery stalks, chopped
• 4 cups diced sweet potatoes
• 1 1/2 cups diced parsnips
• 3 3/4 cups vegetable stock
• Salt and pepper
• For the garnish
• 1 tablespoon chopped fresh parsley
• Roasted strips of sweet potatoes and parsnips

Preparation

Step 1

Heat the oil in a large saucepan. Add the leek, celery, sweet potatoes, and parsnips and cook slowly for about 5 minutes, stirring to prevent them browning or sticking to the pan.

Stir in the vegetable stock and bring to a boil. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are tender, stirring occasionally. Season to taste. Remove the pan from the heat and let the soup cool slightly.

Puree the soup in a blender or food processor until smooth. Return the soup to the rinsed pan and reheat slowly. Ladle into warm soup bowls to serve and sprinkle with the chopped parsley and roasted strips of sweet potatoes and parsnips.