I came up with this soup recipe whilst cleaning out my crisper yesterday! Just had some for lunch today and it's so much yummier after sitting overnight :-) it's fresh, healthy, low in fat and just simply delicious!!
1 Parsnip (200 grams)
Kent Pumpkin (300 grams)
1 Clove of crushed fresh garlic
1 Teas Butter
3 Cups of Water
2-3 Teas of Veggie Stock Powder ( I use Vegeta )
Rock salt and cracked pepper
What to do :
Sauté the leek and garlic in the butter until soft.
Add the veggies, water and stock powder, rock salt and cracked pepper.
Cook until the veggies are tender and blend with a stick mixer.
Enjoy with a piece of toast, I'm having some homemade multigrain bread with pumpkin, chia and sesame seeds..... YUM!