Prepare the veg by peeling and very roughly chopping the lot. Do make sure the leeks are thoroughly clean, as dirt can wedge itself between the tops of the stalks. In a large saucepan, heat some oil and, with the lid on, sweat all the veg together for about seven minutes. Season well with salt and pepper and add enough water to cover the veg – as much as it takes.

Bring to the boil and then turn down the heat and simmer for about 20 minutes. Then use an hand blender to blitz the whole lot till it is smooth.

Take the soup off the heat and stir in the cream, before seasoning again if it requires more.

Food cooked and styled by Domini Kemp and Gillian Fallon