2 large carrots
2 parsnips
2 small leeks
1 tablesp. rapeseed oil
knob of butter
1 teasp. fresh thyme leaves
1 teasp. honey
1 teasp. apple cider vinegar
900ml (1 ½ pints) vegetable stock (from cubes is fine)
sea salt and freshly ground black pepper
porridge bread, to serve
2 large carrots
2 parsnips
2 small leeks
1 tablesp. rapeseed oil
knob of butter
1 teasp. fresh thyme leaves
1 teasp. honey
1 teasp. apple cider vinegar
900ml (1 ½ pints) vegetable stock (from cubes is fine)
sea salt and freshly ground black pepper
porridge bread, to serve
Peel and carrots and parsnips and cut into even-sized chunks. Trim the leeks and finely chop.
Heat a saucepan over a medium to high heat. Add the oil and butter and swirl until the butter has melted. Tip in the leeks and sauté for 2-3 minutes until softened.
Add the carrots and parsnips, then season with salt and pepper and sauté for another 5 minutes. Add the thyme, honey and vinegar, stirring to combine, then pour in the stock. Cover with a piece of parchment and then a lid. Reduce the heat to low and continue to cook the vegetables for 20 minutes until tender.
Carefully remove the lid and parchment and using a hand blender blitz the soup until smooth. Taste and adjust the seasoning, if necessary. Ladle into bowls and serve with some porridge bread, if liked.
Peel and carrots and parsnips and cut into even-sized chunks. Trim the leeks and finely chop.
Heat a saucepan over a medium to high heat. Add the oil and butter and swirl until the butter has melted. Tip in the leeks and sauté for 2-3 minutes until softened.
Add the carrots and parsnips, then season with salt and pepper and sauté for another 5 minutes. Add the thyme, honey and vinegar, stirring to combine, then pour in the stock. Cover with a piece of parchment and then a lid. Reduce the heat to low and continue to cook the vegetables for 20 minutes until tender.
Carefully remove the lid and parchment and using a hand blender blitz the soup until smooth. Taste and adjust the seasoning, if necessary. Ladle into bowls and serve with some porridge bread, if liked.
