Ingredients:
2 tablespoons olive oil
8 ounces leeks, washed and sliced
1 ounce fresh ginger root, peeled and finely minced
1½ pounds parsnips, roughly chopped
¼ cup dry white wine
5 cups vegetable broth
Sea salt and freshly ground black pepper
Directions:
1. Heat the oil in a large pan and add the leeks and ginger. Cook gently for 2-3 minutes until the leeks begin to soften.
2. Add the parsnips and cook for another 7-8 minutes until they are beginning to soften.
3. Pour in wine and stock and bring to a boil. Reduce the heat, cover the pan, and simmer for 20-30 minutes or until the parsnips are tender.
4. Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed out pan.
5. Season to taste with salt and pepper. Reheat and garnish with a swirl of fromage blanc and a light dusting of paprika.
Serves 4-6