|Leeks||2 , diced|
|Parsnip||6 Ounce, diced (1 In Number)|
|Vegetable oil||2 Tablespoon|
|Vegetable stock||1 1⁄2 Pint (850 Milliliter)|
|Potato||1⁄2 Pound, thinly sliced (225 Grams, 1 Large One)|
|Sea salt||To Taste|
|Watercress leaves||3 (A Few)|
1. In a pan heat oil and saute leeks and parsnips for a few mins.
3. To this add the potatoes and stock and simmer untill parsnips are tender.
4. Remove from heat and puree the soup.
5. Reheat and serve garnished with watercress leaves and bean sprouts, wheat-germ or soaked whole wheat.