Shop had parsnips going for rock bottom prices when I was out wandering.
To that end parsnip soup -- lightly fry couple of red onions and celery, garlic added later. Call that the base.
Many parsnips (cut to about the same size), couple of carrots. Had some honey and maple baked leeks from the other day so that went in too.
Some mixed herbs, some mushroom stock as it were, couple of dried fancy mushrooms, vegetable stock cube, Worcestershire sauce (found a nice Chinese take on it), bit of pepper and some thin sliced ginger.
Had some apricot, pomegranate molasses and fig sauce I made for stir fry the other night so that went in as well.
Just about covered in water, brought to boil then simmered for a few hours. Blended until thick and now I am full with some extra soup for the freezer.