Creamy parsnip soup vegan

Ingredients

• 250 g Leek, chopped white and light green part only
• 300 g Parsnip
• 420 g Vegetable stock, low sodium
• 2 tbsp Olive oil
• 2 pcs Apples, cored and cut in 1 cm pieces
• 2 sprig Parsley, fresh, chopped
• 1 pinch Salt, fresh ground
• 1 pinch Black pepper, ground

Method

1. Heat up the olive oil in a pot.
2. Add leeks and cook, stirring, for 5 minutes.
3. Add apples, parsnip, and vegetable stock.
4. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered, until vegetables are tender, for 20 to 25 minutes.
5. Saving a smaller amount of vegetables, transfer soup in batches in food processor then blend until smooth.
6. Return to pot; stir in cream.
7. If the soup is too thick, add some water.
8. Season with salt and pepper.
9. Serve while still hot with the remaining vegetables as garnishing and chopped parsley for decoration.