Serves 4.


1 large onion, peeled and sliced

1 large clove garlic, peeled and crushed

1 turnip, peeled and chopped

1 medium parsnip, peeled and chopped

2 cups vegetable stock

2 ribs celery, chopped

2 cups fresh spinach

½ bunch flat leaf parsley

Fresh lemon juice to taste


Sauté onion and garlic in a large saucepan with ¼ cup stock for 4 minutes. Add turnip and parsnip, sauté for another 3 minutes. Add the rest of the stock and simmer for 10 minutes.

Stir in celery and spinach, simmer for 5 minutes. Add parsley at the end and simmer for 1 minute.

Pour mixture into a blender, or use an immersion blender, blend until smooth. Add lemon juice to taste.

Try a drizzle of olive oil and some lemon zest when serving.

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