Soup with leek & parsnips

Leek and parsnip soup. Photo by THOR

Prep time: 15 mins
Cook time: 30 mins
Serves: 6


1 large leek - sliced
3 parsnips - diced
1 large carrot - diced
2 zucchinis - diced
1 tbsp marjoram (chopped) *
1 bay leaf
3 cups salt reduced vegetable stock
420g can four bean mix
1 tbsp chopped fresh parsley (to sprinkle on top)
2 tbsp olive oil
400g can of tomatoes**


1. Saute all vegetables in a frypan (except the parsley) for 5 minutes
2. Add the stock
3. Add the undrained can of beans
4. Cover and simmer for 20 mins
5. Sprinkle with parsley and serve with crusty bread

Photo by THOR. Images used in the Recipe files are for illustration purposes only.

1 Comment

  1. FHadmin

    Submitted by Lulu
    I made this soup on a cold afternoon and it was wonderful – thank you. I added some pasta and celery, which bulked the soup even more and it kept my husband and I fed for the best part of a busy week when we didn’t have time to cook. I am thinking about adding other vegetables like potato, and potentially some barley next time. Wasn’t quite sure what marjoram is, if anyone can explain?

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