1 tbsp sunflower oil
1 large leek
2 celery sticks
3 3/4 cups vegetable stock
salt and freshly ground pepper
Slice the leek, chop the celery, peel and dice the kumara and parsnip.
Heat the oil in a large saucepan and add the leek, celery, kumara and parsnips.
Cook gently for about 5 minutes, stirring frequently to avoid them browning or sticking to the pan.
Add the vegetable stock and bring to the boil, cover and simmer gently for about 25 minutes, or until the vegetables are soft.
Remove from heat and allow to cool a little then puree the soup in a blender until smooth, return to the pan and gently reheat.
Serve with a sprinkle of fresh chopped parsley and fresh bread.