Soups

Saffron Parsnip & Zucchini Soup

IMG_4237sm.jpg
  • 1 Leek
  • 1 Parsnip
  • 1 Zucchini
  • 3 cups of water
  • 2 cups of milk (or almond milk if vegan)
  • 1 pinch of saffron
  • 1 Oregano sprig
  • Salt to taste
  • 4 tbsp olive oil

Sweat the leeks in olive oil along with parsnips cut in pieces for 5 minutes. Stir frequently to avoid browning. Then add the water, salt, saffron and oregano. Cool for 10 minutes. Cook until all the vegetables are tender. Then add the milk. Blend until a silky creamy soup.