Step 1: 1. Sweat the vegetables in the oil over a low heat for 15 minutes.
Step 2: 2. Add the parsley and stock then season with black pepper.
Step 3: 3. Bring to the boil then simmer for 15 minutes.
Step 4: 4. Blend with the cream.
Step 5: 5. Put the soup back in the pan and gently reheat until hot but do not reboil.
Step 6: 6. Serve with a drizzle of cream, if desired.
Step 8: makes 4-6 portions but you can freeze for later.