Peel, core and slice the parsnips, place them in a saucepan with the butter and sweat until they soften.

Add the chopped onion, garlic, ginger and chilli (if used) and cook for a further 5 minutes until soft, but not browned.

Add the spices and cook for a few minutes to allow the flavour to develop.

Add the chicken stock and simmer until the parsnips are very soft (about 15 mins).

Remove from the heat, allow to cool slightly and then liquidize until really smooth.

Place back on a gentle heat and stir in the cream.

Adjust the seasoning to suit your taste with black pepper and sea salt.

The soup can be thinned down by adding water if required.

To serve, reheat the soup gently and serve garnished with some finely chopped parsley or coriander, crispy croutons and some crusty bread.