I have posted this recipe once before some time ago, but now that autumn is drawing in, it is well worth posting again. There is definitely nothing like a nice hot bowl of soup. Just add some warm rolls or some fresh bread, and maybe some cheese, and you have an easy, delicious, comforting and satisfying seasonal meal.

While I appreciate not everyone loves parsnips, even if they are not your favourite, I urge you to try them in this soup. The long cooking time renders them sweet and gorgeous, and the addition of nutmeg makes this soup really wonderful. Not only is this lovely comfort food, but served with a swirl of cream or half and half and a sprinkling of nutmeg on top, it makes an amazingly elegant starter for an autumn dinner party.

If you cannot find leeks you can always use a couple of mild onions instead, although I do think leeks add something really special to this soup if you can get hold of them.  They are not nearly as hard to wash as people think. Just cut the bottoms and tops off them, cut a slice down the length of the leek halfway through, then cut into thin slices. Wash and drain the slices (you may have to rinse them a couple times) and you are done!

2 tablespoons olive oil

2 to 3 leeks, thinly sliced, washed and drained

4 to 6 parsnips, washed, peeled and cut in roughly one inch pieces

1 large or 2 small potatoes, washed, peeled and cut in roughly one inch pieces

2 cups vegetable stock

salt and pepper to taste

¼ to ½ teaspoon nutmeg (freshly ground if possible) plus a bit more for garnish

½ to 1 cup milk or half and half

Heat the olive oil in a large saucepan over low to medium heat. Add the leeks, parsnips and potatoes and toss to coat in the oil. Turn the heat to very low, pop the lid on the pan and allow to sweat, stirring occasionally, for about ten to fifteen minutes. 

Add the stock, turn the heat up to medium and let everything simmer for up to half an hour, stirring occasionally and not allowing to boil. Add the nutmeg. Taste and add salt and pepper if needed. (I find I usually add about a quarter teaspoon of pepper, but the stock is usually salty enough I don’t need to add salt. It’s important to taste your batch of soup and season it so it works for you and your family.)

Allow to cool down enough that you can put it in your blender (or use a hand blender).  Purée until it is nice and smooth. Return to the pan and gradually add the milk or half and half until a nice consistency is reached.

If it’s comfort food you are after, serve this is nice big bowls with chunks of crusty bread - but if you want something a little more elegant, this goes beautifully in china bowls with delicate bread rolls.  I always garnish the soup with a bit of nutmeg (go easy as it’s quite pungent) and sometimes with a little swirl of cream or half and half. 

Leftovers (which I very rarely have) do keep very well in the fridge in a sealed container for a couple of days.

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