Sweet Potato Leek and Parsnip Soup (Covent Garden Soup Co Competition)


2 medium sized sweet potatoes
3 leeks (trimmed)
1 medium sized parsnip
30 fl ozs vegetable stock
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 tsp mushroom ketchup
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp ground cumin
3 juniper berries (crushed)
celery salt to taste
ground black pepper to taste
Dash of White wine

Cooking instructions

Cook all ingredients together in a pressure cooker on full pressure for 15 minutes.
Cool and liquidise
Service with a dollop of soured cream


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