Parsnip and Leek Soup

#loveyourleftovers. Perfect for winter, this soup uses up leftover veges and makes for a great light lunch.

Serves 1


1/2 brown onion, thinly sliced

1 1/2 parsnips, diced 1cm

1/2 leek, thinly sliced

3 cups vegetable or chicken stock

1–2 bay leaves (optional)

1/4 cup lite sour cream

Juice of 1/4 lemon



1. Cook soup. Heat 1/2 tsp oil in a pot on a medium heat. Add onion and cook for 1–2 minutes, until starting to soften.

2. Add parsnips, leek and 1/2 tsp salt to the pot and season well with freshly cracked black pepper. Cook for 3–4 minutes, then add stock and bay leaves. Bring to the boil, then reduce heat to low and cook for about 15 minutes, until veggies are tender.

3. Blitz soup. Remove bay leaves from soup and use a stick mixer to blend soup, then fold through sour cream and lemon juice, until combined. Season to taste.

4. Serve topped with a little parsley.

Nutritional Info (per serve)
Energy (kJ): 1422
Energy (Cal): 340
Carbohydrate (g): 42.5
Protein (g): 15.1
Fat (g): 10.4
Saturated Fat (g): 5.1
Sugars (g): 34.3

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