Casserole with Chesnuts

Ingredients:

• 1tbsp sunflower oil
• 350g leeks, trimmed and diced
• 3 sticks celery, chopped
• 350g parsnips, trimmed and diced
• 350g carrots' peeled and diced
• 50g chestnuts
• 1.2L stock
• 1 bay leaf
• 3tbsp chopped fresh parsley
• 3tsp chopped fresh thyme
• 1tbsp shoyu
• salt and pepper
• extra chopped parsley for garnish

Procedure:

1. Heat the oil and gently fry the leeks and celery until fairly soft.
2. Add the root vegetables and chestnuts and cook for a few minutes, stirring well.
3. Pour over the stock and mix in the herbs.
4. Add the shoyu.
5. Bring the casserole to the boil, simmer for 1½ hours or until all the vegetables and chestnuts are quite soft.
6. Remove approximately a cup full of vegetables and liquid. Purée until smooth, then stir back into the casserole.
7. Season to taste.
8. serve garnished with the extra chopped parsley.