• Heat the oil in a pot or Dutch oven over medium heat. Add the celery, leek, onion and a pinch of salt and pepper. Cook for 5 to 10 minutes until softened.
• Add parsnip, potatoes, 2 teaspoons salt, garlic powder, onion powder, a generous pinch of pepper and broth. Bring to the boil, then reduce to a simmer and cook covered for 20 minutes until the veggies are all tender.
• Add the carrot and pea mix. Bring the soup to a simmer, covered. Cook for 3 to 5 minutes until hot. Spoon out about 1 – 1 1/2 cups of the vegetables for garnish and if you prefer some chunks in your soup. This isn’t necessary, you can blitz the whole quantity if you prefer.
• Blitz the soup in batches in a blender or with a stick blender until velvety smooth.
• Add the soup back to the pot with most of the reserved vegetables, I keep some aside for garnish. Add 1 cup of the cream; heat until hot. then remove from the heat.

To make the croutons:

• While the soup is cooking, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5 to 6 minutes until golden and crisp on all sides, stirring occasionally. Season with sea salt.
• Ladle soup into warm bowls. Top with a drizzle of cream, croutons, the vegetables for garnish and lots of freshly ground pepper.