Olive soup with parsnip, rosemary and feta

Ingridients:
80 ml extra virgin olive oil
1 leek, slice thinly
400 g parsnip, chopped into 1 cm cubes
4 garlic cloves
2 tbsp. fresh rosemary leaves
800 ml vegetable stock
? cup olives, pitted, chopped finely
125 g feta
Salt

Roast the leek in oilve oil, then add parsnip and roast it until it become soft. Then add the garlic, rosemary and cook on high heat. Pour the stock in, bring it to the boil, cover it and cook on until the parsnip become soft. At that moment, add the olives and cook on for a few minutes. Serve with feta on the top of it.

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