Heat oil in a large pan.

Add the leeks & ginger and cook slowly for 2-3 minutes, until the leeks start to become soft.

Add the parsnips and cook for 7-8 minutes longer until they begin to become soft.

Pour in the wine and stock (or water) and bring to a boil.

Lower heat and simmer for 20-30 minutes, or until the parsnips are tender.

Purée in a blender or food processor until smooth.

Season with salt and pepper to taste.

Garnish with dusting of paprika.