A world-famous classic which stands the test of time.
Ingredients
• butter, for frying
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 1 leek, rinsed and chopped
• 1 celery stick, rinsed and chopped
• 1 parsnip, peeled and chopped
• 4 large potatoes, peeled and chopped
• 1 litres vegetable stock
• salt and pepper
Method
1. Add some butter to a large pan over low heat. After 1 minute, add your carrots, onion, leek, celery, and parsnip. Cover and cook for about 5 minutes, stirring frequently.
2. Add in your potatoes and your stock. Bring to the boil and then reduce to a low heat.
3. Cover and cook for about 40 minutes or until your potatoes are soft through.
4. Blend until smooth.
5. Add salt and pepper to taste and serve.