Parsnip, Carrot, Onion and Celery Soup

A simple winter vegetable soup, made with diced parsnip, carrot, onion, celery, and some diced brussels sprouts (they were in the fridge and needed to be used for something). Plus a quarter cupful of red lentils.

All added to a saute pan of boiling water and simmered under glass for forty-five minutes, and then mashed. Simmered again for fifteen minutes, along with vegetable stock, a pinch of turmeric and of paprika, and a couple of shakes of ground white pepper.

Finished with a light drizzle of sunflower oil, which gives it an attractive sheen, as if the vegetables have been cooked in a pot along with a joint of pork.