Heat the oil and butter in a large saucepan. Add the onion and leeks and cook over a medium heat for 5 minutes until soft, stirring frequently
Add the parsnips, carrots and potato and cook, stirring for 3 minutes
Pour in the stock, bring to the boil then simmer for 25 minutes until the vegetables are tender
Transfer to a blender and process until smooth. Return to a saucepan and pour in the milk. Season with salt & pepper and nutmeg then stir in the parsley
reheat gently then transfer to warmed bowls. Serve with bread
Other winter vegetables can be used. Try with jerusalem artichokes or swede in place of parsnips & carrots
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