Carrot & Parsnip Soup

I fancied some soup so had a quick look in the fridge to see what I'd got to play with and came up with this one. It was very good and took about half an hour to make in my soup maker. I've added it to my recipes page but here it is for completeness.

Ingredients

• 2 x Leeds

• 300g Carrots

• 300g Parsnips

• 1 tbsp Olive or Sunflower Oil

• 15g Fresh Coriander

• 2 x Vegetable stock cubes

• Water

Steps

1. Chop the leeks

2. Chop the carrots & parsnips (no need to peel)

3. Sauté the leeks in the oil if your machine has this function

4. Add the ingredients except for the coriander to the soup maker

5. Add water to the ‘Max’ mark

6. Cook on ‘Smooth’

7. Once complete add the coriander (including stalks), no need to be precise but 15g is basically a handful or half a typical supermarket pack. Blend briefly so that there is a nice appearance. If your soup maker does not have this function you can add them at the start, but the taste will not be quite as distinct Tip: 15g of coriander equates to roughly half of a typical supermarket pack. Any you have remaining can have the leaves chopped and frozen in ice cubes to be kept for another day