Leek, Parsnip and Ginger Soup

2 tbsp olive oil
225g leeks, sliced
25g fresh root ginger, peeled and finely chopped
675g parsnips, roughly chopped
300ml dry white wine
1.2 litres vegetable stock
salt and freshly ground black pepper

Heat the oil in a large pan and add the leeks and ginger.  Cook gently for 2-3 minutes until leeks start to soften.

Add the parsnips and cook for a further 7-8 minutes until they begin to soften.

Pour in the wine and stock and bring to the boil.  Reduce the heat and simmer for 20-30 minutes or until the parsnips are tender.

Puree in a blender or food processor until smooth.  Season to taste. 

Reheat and garnish with a swirl of fromage blanc and a light dusting of paprika. 



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