Gingery Leek and Broccoli Soup

INGREDIENTS

1 tbsp olive oil
1 onion
4 leeks
1 tbsp chopped parsley
1 lb. broccoli stalks 
1 carrot
1 potato
1 garlic clove
1 oz fresh ginger 
1 pickled lemon (or zest and juice of 1 lemon)
1/2 tsp caraway seeds
1/2 cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 pint milk

DIRECTIONS

Dice everything into 1/2” pieces.
Heat olive oil
Gently fry the vegetables
If using fresh lemon add 5 minutes before end of cooking.
Add the rest if the ingredients.
Cook until soft.
Add the milk and parsley.
Liquidise using a stick mixer until smooth
Return to the heat (add fresh lemon if using)
Simmer for 10 minutes
Garnish with blanched broccoli and parsley