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This soup is a compromise between a blended and unblended one, offering the texture of the vegetables in a creamy base.

2 carrots

115–170g/4–6 oz white turnip

4 sticks celery

2 onions

850ml/1½ pts/ 3¹/₄ cups water 30g/l oz/3 tbs broken cashews 2 tbs miso 1 tsp garlic salt 2 tbs parsley 1 tsp dried basil

1) Chop the carrots, turnip, celery and onions. Put them in the water in a saucepan. Bring to the boil, then lower heat, cover and simmer for about 15 minutes.

2) Pour about half the liquid and vegetables (the precise quantity does not matter at all) into a liquidizer, leave to cool slightly. Add the cashews, miso, garlic, salt, parsley and basil and blend well.

3) Pour the blended mixture into the unblended soup, stir well and reheat very gently. Serve immediately.