PARSLEY AND LEEK SOUP WITH LEMON

  GF  WF  SF

SERVES 4

This delicate and herby soup is perfect as a light meal or snack to keep you satisfied. Parsley is wonderful for reducing gas and aiding detoxification, while leeks offer the many gut-defending and immune-boosting properties of the onion family.

1 tablespoon unsalted butter or ghee

3 leeks, white part only, cut into 5 mm (¼ inch) slices

8 medium parsnips, peeled and chopped

2 tablespoons extra virgin olive oil

1 teaspoon Celtic sea salt

½ teaspoon ground turmeric

1 litre (35 fl oz/4 cups) chicken broth or vegetable stock

grated zest of 1 lemon

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

2 large handfuls of flat-leaf (Italian) parsley, chopped

250 ml (9 fl oz/1 cup) additive-free coconut milk

freshly cracked black pepper, to taste

Melt the butter or ghee in a large saucepan over medium heat. Add the leek and toss to coat well in the oil, then cook for 5–7 minutes or until soft.

Add the parsnip, olive oil, salt and turmeric and mix well. Add the broth or stock, lemon zest, juice and vinegar, then bring to the boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the parsnip is tender.

Add the parsley, reserving a little to garnish, then remove from the heat and stir through the coconut milk. Purée in a food processor or blender until smooth. Sprinkle with the reserved parsley and black pepper, then serve.