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Leek And Parsnip Soup

A great winter's lunch - pack it in a vacuum flask and it will still be piping hot at lunch time. Delicious eaten with a crusty wholemeal roll.


1 tablespoon olive oil
30 g/1 oz butter
2 leeks, sliced
750 g/1 lb parsnips, peeled and sliced
1 teaspoon finely grated orange rind
4 cups/1 litre/1 pt chicken stock
2 cups/500 ml/16 fl oz water
Freshly ground black pepper
2 tablespoons snipped fresh chives


1          Heat oil and butter in a saucepan over a medium heat, add leeks and cook for 5 minutes or until leeks are golden.

2          Add parsnips, orange rind and 1 cup/250 ml/8 fl oz stock to pan, cover, cook over a low heat for 15 minutes or until parsnips are soft.

3          Stir in remaining stock, water and black pepper to taste, bring to simmering and simmer for 30 minutes longer. Remove pan from heat and set aside to cool slightly.

4          Place soup in batches into food processor or blender and process until smooth. Return soup to a clean pan, bring to simmering and simmer for 5 minutes or until heated through. Sprinkle with chives and serve.

590 kilojoules/141 Calories per serve - medium fibre; low fat

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