This soup will leave you craving more and is the perfect winter lunch treat or serve as your first course at dinner!

Ingredients:

• 6 whole parsnips
• 3 whole potatoes
• 3 clove garlic
• 3 leeks
• ¼ cup fresh parsley
• 1 large onion
• ¼ cup butter
• 1 and 2/3 cups veg stock
• 3 apples, cut into pieces
• 1 and ½ cups cream (organic of course!)
• Sea salt to taste

Preparation:

1. Peel the parsnips, cut into cubes and roast in the oven at 425ºF for about 20 minutes.
2. You want them to brown slightly.
3. Transfer to a soup pot and sauté with the potato, onion, apples and leeks.
4. When soft add the parsley and garlic.
5. Add the vegetable broth and simmer for 20 minutes.
6. Using a Braun mixer, puree the whole pot (or cool and do it in the blender).
7. Add the cream and salt to taste. Yum!