Peel and chop turnips, carrots and potatoes, trim the leaks and celery then chop them finely.

Bring the stock to the boil then add the vegetable and cook for about 30 minutes.

One cooked add cream to the soup and let reduce slightly then season with salt and pepper.

Blend all the soup up till its smooth and all the bits of vegetable are gone. Adjust the season and add more cream of needed.

When finished place in a bowl add a swirl of cream to the top of the soup and some fresh chopped parsley for colour.