Parsnip soup

(serves about 2)

2 leeks

1 parsnip(about 6 0z.)

2 tablespoons veggie oil

1#&189 pints(850ml) stock

one large potato(about #&189lb/225g)

sea salt

watercress leaves(about 5g)

any of these veggies(beansprouts, wheatgerm, and soaked whole wheat)

Wash and trim leeks and parnsnip, cut fairly small and salte in oil for five miutes or so. Add stock, scrubbed, sliced potato and salt. Simmer until tender - DO NOT OVER COOK!! Press through sieve, reheat and just before serving, add watercress leaves and any of the following beansprouts, wheatgerm, and soaked whole wheat.

Written by:Eva batt
(she has a book called Vegan cooking, check it out)