Parsnip, Paprika and Mustard Soup

Method

• step 1

  Peel and dice the parsnips, wash and dice the leek. Heat the oil and butter together in a large pan and saute the parsnip and leek for 5 minutes.

• step 2

  Add the paprika, stir well until vegetables are coated, and then cook for a few minutes.

• step 3

  Add the vegetable stock and bring to the boil, cover the pan and simmer until soft (approx. 20 minutes)

• step 4

  Liquidise the vegetables, and then add mustard and sugar. Season and then reheat.

• step 5

  Serve while warm with buttered rolls