- 1 Leek
- 1 Parsnip
- 1 Zucchini
- 3 cups of water
- 2 cups of milk (or almond milk if vegan)
- 1 pinch of saffron
- 1 Oregano sprig
- Salt to taste
- 4 tbsp olive oil
Sweat the leeks in olive oil along with parsnips cut in pieces for 5 minutes. Stir frequently to avoid browning. Then add the water, salt, saffron and oregano. Cool for 10 minutes. Cook until all the vegetables are tender. Then add the milk. Blend until a silky creamy soup.