Melt 30 g of butter in a saucepan; add a finely chopped onion and a finely chopped garlic clove. Add a grated carrot, one sliced celery stick and a teaspoon of grated ginger root. Cook for about ten minutes until the onion is soft.
Now add 3- 4 thinly sliced parsnips and 500 ml vegetable stock. Cover and simmer for about 15 minutes, the vegetables will be very soft.
You can now choose to serve as it is having seasoned with salt and pepper, or liquidise the soup and season.
You may like to add some water if too thick; maybe add some crème fraiche or some cream.
Vary the carrots and celery with vegetables to suit your taste