A quick and easy healthy midweek lunch recipe. Parsnip and leek go really well together, and the addition of the lemon thyme and lemongrass give a subtle freshness to the soup without overpowering the flavours. Ingredients 2 large parsnips 1 leek Tbsp lemon thyme Half a stick of lemongrass 500ml hot vegetable stock Tbsp of olive oil 2 tbsp of diced chorizo (optional) Method
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November 2016
AuthorI'm crazy about yarn, Scotland, food, my husband and my three girls, and I live in a perpetual state of organised chaos. Some just call it creativity. Categories
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