This is another culinary experiment of mine, fortunately it went well and the result was a lovely, velvety soup with a delicate flavour.
Here's the recipe if you'd like to try it yourself.
1 large parsnip
2 large courgettes
3 small potatoes
Bunch of fresh asparagus (I had used the heads of the asparagus in another dish)
2 chicken stock cubes
Peel and chop the vegetables, put them in a pan, add the stock cubes and cover with water. Bring to the boil and then simmer for 30 minutes or so. Add a drizzle of olive oil and blend. Check the seasoning and serve.