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Midday meals
Parsnip and potato soup with crispy leeks
By Jess Damuck Serves 4-6 | Prep 30 mins | Cook 1 hr 15 mins
450g (3 cups) parsnips 1 head of garlic 3 medium Yukon gold potatoes (about 450g) extra-virgin olive oil kosher salt and freshly ground black pepper 1.4 litres (6 cups) vegetable stock (broth) 240ml (1 cup) water, coconut milk, or other nut milk
FOR THE LEEKS
4 large leeks, white and light green parts only, thinly sliced avocado oil kosher salt
FOR THE PARSLEY OIL Makes 120ml (½ cup)
a bunch of parsley 120ml (½ cup) extra-virgin olive oil kosher salt
1Preheat the oven to 220°C/ Gas Mark 7. Peel and chop the parsnips into 2.5cm (1in) pieces. Line a baking sheet with parchment paper. Cut off the top one-third of a head of garlic. Drizzle with a bit of olive oil and wrap in a small piece of parchment-lined foil.
2Toss the parsnips with 1 tbsp olive oil and season with a generous amount of salt and pepper. Spread the parsnips out in a single layer on the prepared baking sheet and place in the preheated oven, with the foil-wrapped head of garlic. Roast until the parsnips are golden brown and tender, about 20 minutes, and remove from the oven.
3The garlic will take a little longer, but you can start getting everything else going while it continues to roast, about 25 minutes more.
4Meanwhile, make the crispy leeks: heat 1.25cm (½in) avocado oil in a cast-iron frying pan (skillet) over medium heat until shimmering. Add half of the thinly sliced whites from the leeks and cook until golden brown and crispy, about 15 minutes. Remove and set on a paper towel-lined plate to drain. Reserve half the thinly sliced leeks for the soup.
5For the soup, add the reserved leeks to a large pot with a little olive oil and cook over medium-high heat until soft and translucent, about 9 minutes.
6Peel the potatoes and cut into 2.5cm (1in) pieces. Add the potatoes and vegetable stock to the pot with the softened leeks. Add the roasted parsnips and garlic and bring everything to a boil. Reduce to a simmer and cook until the vegetables are very tender, about 25-30 minutes. Turn off the heat.
7For the parsley oil, bring a small pot of water to a boil and prepare an ice bath by filling a large bowl with ice water. Remove tough stems from the parsley, and bla
