Leek, Parsnip and Ginger Soup
Heat the oil in a large pan and add the leeks and ginger. Cook gently for 2-3 minutes until leeks start to soften.
Add the parsnips and cook for a further 7-8 minutes until they begin to soften.
Pour in the wine and stock and bring to the boil. Reduce the heat and simmer for 20-30 minutes or until the parsnips are tender.
Puree in a blender or food processor until smooth. Season to taste.
Reheat and garnish with a swirl of fromage blanc and a light dusting of paprika.