Parsnip pea and parmesan soup

Ingredients

• 6 small parsnips

• 2 potatoes

• 1 small onion

• 1 small leek or 1/2 a big leek

• 2 cloves garlic

• 75g chuck parmesan with rind

• 1 cup peas

• Extra peas and Parmesan to serve.

Method

1. Peel and chop the parsnips, potatoes and onions.

2. Slice leeks.

3. Throw all the ingredients except peas into a pan cover with water. I used 1 litre to start as I prefer my soup on the thickish side.

4. Bring to boil, cover and simmer for 30-40 mins until veg is soft and easily squished against the side of the pan when tested.

5. Add peas and cook for 5 mins more to heat through.

6. Allow to cool slightly. Purée with a stick blender or blitz in a blender but if you are going to do this make sure the soup is cool or you might find yourself cleaning off the ceiling.

7. Season with salt.

8. Finish with some extra peas and go nuts with the Parmesan.