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.
2 large parsnips
Tbsp lemon thyme
Half a stick of lemongrass
500ml hot vegetable stock
Tbsp of olive oil
2 tbsp of diced chorizo (optional)
I'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.