300g starchy potatoes
200g carrots
100g celeriac
100g parsnip
6dl vegetable stock
1dl heavy cream or milk
2tsp white pepper
Salt

1. Peel the potatoes, carrots, celeriac and parsnip. Chop all the vegetables roughly the same size for even cooking.
2. Add the vegetable stock and the vegetables to a large pot and cook until the vegetables are tender and cooked through.
3. Once the vegetables are cooked, puree the soup with an immersion blender or a food processor until smooth and creamy. Be careful, the hot soup splashes easily!
4. Stir in the heavy cream or milk and taste for seasoning. If the soup feels too thick, you can add more heavy cream/ milk.