Cream of parsnip soup with toasted pumpkin seeds Recipe | Food Network UK

Name: Cream of parsnip soup with toasted pumpkin seeds Recipe | Food Network UK
Total time: 65 min
Ingredients: 3 tbsp peanut oil; 1 leek (white and light green section), halved lengthways, washed and thinly sliced; 1 jalapeno pepper, seeded and minced; 6 parsnips (about 680g) peeled and thinly sliced; 170g celeriac, peeled and diced; 950ml chicken stock; 1 large cooked potato, peeled and cubed (leftover baked potato can be used); 1/2 tsp celery salt; 1/2 tsp ground white pepper; 120ml double cream; Lemon juice, to taste; 70g pumpkin seeds (pepitas); 1/2 tsp of any type of nut oil; Sprinkling fine sea salt; 5g freshly grated lemon zest

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This mouth-watering recipe is ready in just 1 hour and 5 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients

3 tbsp peanut oil
1 leek (white and light green section), halved lengthways, washed and thinly sliced
1 jalapeno pepper, seeded and minced
6 parsnips (about 680g) peeled and thinly sliced
170g celeriac, peeled and diced
950ml chicken stock
1 large cooked potato, peeled and cubed (leftover baked potato can be used)
1/2 tsp celery salt
1/2 tsp ground white pepper
120ml double cream
Lemon juice, to taste
70g pumpkin seeds (pepitas)
1/2 tsp of any type of nut oil
Sprinkling fine sea salt
5g freshly grated lemon zest