Serves 4
Ingredients
1 Medium size leek, finely sliced (s)
1 Tbsp sweetener
2 Carrots, grated (s)
2 Parsnips, grated (f)
500mL Vegetable stockpot
S & P
Method
In a deep saucepan, sprayed with frylight, cook the leeks until soft, add the carrots , parsnips & stock, cook for 20 mins, remove from the heat & liquidise with a hand blender, add seasoning to taste.
