Cream of Carrot & Parsnip Soup

15g butter

3 medium carrots, chopped

2 medium parsnips, chopped

1 small onion, chopped

1 medium potato, chopped

1 litre (4 cups) water

1 large vegetable stock cube, crumbled

1/4 cup cream

Melt butter in large saucepan, add carrots, parsnips, onion and potato, cover, cook over low heat for about 15 minutes (or microwave on High for about 10 minutes) or until vegetables are tender.

Stir in water and stock cube, bring to boil, reduce heat, cover, simmer for 30 minutes (or microwave on high for 15 minutes). Blend or process mixture in batches until smooth, return soup to pan, stir in cream, reheat without boiling. Sprinkle with shallots if desired.