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Dairy Council

Starters + Salads

Winter vegetable soup

Serves 4


50g NI butter

1 onion, peeled and finely diced

225g parsnips, peeled and finely diced

350g leeks, trimmed and finely sliced

225g potatoes, peeled and finely diced

750mls vegetable stock

Salt and freshly ground pepper

300mls NI milk

Flat leaf parsley to garnish, optional

Serves 4


Melt the butter in a large, lidded saucepan. Add the prepared vegetables and cook for 5 minutes.

Add the stock and season to taste. Bring to the boil, cover and then simmer for 25 minutes or until the vegetables are tender.

Transfer to a blender or food processor and purée until smooth, in batches if necessary.

Return the soup to the pan, add the milk and reheat gently. Serve with freshly ground pepper and parsley.

Suggestion: Serve with wheaten bread or with Naan or bread sticks as a change.