Parsnip and Rosemary Soup

Ingredients

• 4 tablespoons olive oil
• 1 each leeks chopped
• 400 grams parsnips diced
• 4 cloves garlic crushed
• 2 tablespoons rosemary leaves fresh and roughly chopped
• 3 cups vegetable stock 750ml
• 1/2 cup olives pitted and chopped

Instructions

1. Saute leek in pan with olive oil for 5 mins.
2. Add parsnips.
3. Saute til they soften.
4. Add garlic and rosemary.
5. Turn heat up high and cook for 1 minute.
6. Add stock then bring to the boil.
7. Lower the heat and simmer for 20 minutes (covered pot).
8. Add olives and cook for 1 more minute.
9. Season and serve.