Easy Recipe
Peel and slice 3 parsnips, 1 large carrot, 1 leek, and 1 potato
Place in large microwaveable dish and add a few tbs of olive oil
Cover and cook on high for 10 minutes.
Add about 2 pints of good chicken stock.
Cover and cook on high for a further 20 minutes.
When cool, puree with an Immersion Blender.
Before re-heating, add a splash of milk (or cream) and stir until creamy.
