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Heat 1 tablespoon olive oil in a large saucepan.
Add 2 sliced leeks and sauté for 10 minutes over a medium heat until soft. Stir often.
Put your 2 cloves of finely chopped garlic into the pan, stir well and cook for a further minute.
Stir through 3 chopped parsnips and add a pinch of nutmeg.
Add 1.5 litres of hot vegetable stock and bring to the boil.
Reduce the heat to a simmer, cover and cook for 10-15 minutes until the parsnips are soft.
Allow to cool a little and then blend.*
Return to the pan once blended and reheat. Season to taste with salt and pepper.
Serve with crusty bread and some finely chopped parsley.