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This is one of the soups that I grew up with, and one I often made for guests when working at a retreat centre. It’s a beautiful soup that costs next to nothing to make.

SERVES 4

1 tbsp olive oil

15g (½oz) butter

225g (8oz) parsnips, peeled and diced

1 carrot, sliced

1 potato, peeled and diced

1 onion, chopped

1 bay leaf

425ml (15fl oz) water

425ml (15fl oz)milk

salt and freshly ground black pepper

1–2 pinches of ground mace

dusting of paprika, to garnish

Heat the oil and butter in a large saucepan, add the parsnips, carrot, potato and onion and fry over a gentle heat, with a lid on the pan, for 10 minutes.

Add the bay leaf, water and milk. Bring to the boil, then simmer for 30 minutes. Remove the bay leaf, then blend the soup.

Season with salt, pepper and mace. Serve with a dusting of paprika on top.