Serves 4

30g butter
2 tsp olive oil
1 tsp freshly grated nutmeg
1 onion, finely diced
2 cloves garlic, sliced
1 tsp fresh thyme
1 tsp fresh rosemary
200g potato, peeled and chopped
200g parsnip - plus 100g extra to serve, peeled and sliced
1.5 litre vegetable stock
1 bunch spinach leaves, stalks removed and leaves rinsed
Salt and freshly ground black pepper
Warm bread to serve

1 Melt the butter and olive oil together in a heavy-based soup pot.

2 Grate in nutmeg then add onion, garlic, thyme and rosemary, stir until soft then add potato and parsnip.


3 Stir for 3 minutes then add the stock, reduce and let cook gently for approximately 30 minutes or until the vegetables are soft.

4 Fry extra parsnip rounds or grill on a hot plate until soft and golden, set aside.

5 Puree soup and season. Add spinach leaves. Serve topped with the extra parsnip rounds and a drizzle of olive oil.

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