1 small leek (only the white part)

1 garlic clove

150gr of turnip (peeled)

250gr of parsnip (peeled)

½ tsp of ghee (or coconut oil)

1 tsp of lemon juice

4 sun dried tomatoes

2 tbsp of extra virgin olive oil

salt

black pepper

Preparation:

Soak the sun dried tomatoes in boiling water

Finely chop the leek and the garlic clove and gently fry them with the ghee, a pincho of salt and a pinch of black pepper, until soft. Add the turnip and parsnip cut into small chunks. Cover the vegetables with boiling water. Let it simmer for 10-15 minutes in low heat. Purée the soup until creamy with a blender or hand blender. Add the lemon juice, check if in needs more salt and/or black pepper and stir.

Meanwhile in a blender or with a sharp knife chop the sun dried tomatoes and mix with the olive oil. Season with a small pinch of salt.

Serve the soup topped with the sundried tomatoes and olive oil.

This recipe was prepared for the Organic Grocery by Inês Pais, from mytinygreenkitchen. here

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