Soup with leek & parsnips

Prep time: 15 mins
Cook time: 30 mins
Serves: 6


1 large leek – sliced
3 parsnips – diced
1 large carrot – diced
2 zucchinis – diced
1 tbsp marjoram (chopped) *
1 bay leaf
3 cups salt reduced vegetable stock
420g can four bean mix
1 tbsp chopped fresh parsley (to sprinkle on top)
2 tbsp olive oil
400g can of tomatoes**


1. Saute all vegetables in a frypan (except the parsley) for 5 minutes
2. Add the stock
3. Add the undrained can of beans
4. Cover and simmer for 20 mins
5. Sprinkle with parsley and serve with crusty bread

Photo by THOR. Images used in the Recipe files are for illustration purposes only.