INGREDIENTS
2
leek (remove the very green top part, trimmed, roughly chopped)
3
parsnip (peeled, roughly chopped)
2
shallots (peeled, roughly chopped)
2 cups
vegetable stock
2 cups
dairy free milk - almond milk or coconut milk
2
garlic cloves (peeled and smashed)
2 tbsp
minced thyme
1/2 tsp
nutmeg
1/2 tsp
paprika
1/4 tsp
salt
3 tbsp
virgin olive oil + extra to drizzle on top