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A pale golden soup, full of flavour, and it couldn’t be easier to make. Try a big, steaming bowl of it on a winter’s day, with chunks of crusty bread.

SERVES 4

1.2 litres (2 pints) water

2 fairly large carrots

2 onions

2 potatoes

1 swede (about 225g (8oz))

1 turnip (about 225g (8oz))

4 sticks of celery

15g (½oz) butter

salt and freshly ground black pepper

Pour the water into a large saucepan and bring to the boil while you prepare the vegetables. Peel and cut them into fairly small chunks, then add them to the water, together with some salt, and simmer gently, covered, for about 30 minutes or until they’re tender.

Blend the soup to the smoothness you want, and stir in the butter. Season to taste, then reheat and serve.