Heat olive in a large pot over medium heat, add the onion and leek, and saute for about 5 minutes until soft and golden
Add the parsnips, tomato paste and stock, and bring the pot to a steady simmer
Cook for about 15-20 minutes until the parsnips are tender and falling apart, then remove from the heat and use a hand blender to achieve your desired soup consistency. I like to keep a few chunks in mine for texture. If you don't have a hand blender, you can use a regular blender or even a potato masher. If your soup looks a little thick, splash in some more stock
Season to taste with salt and some freshly ground peppercorns
Pour into bowls and enjoy!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/dads-parsnip-soup/