1. Peel the swede with a potato peeler. Chop it into 1/2 in cubes.
2. Scrub the carrots and chop.
3. Peel the onion and chop.
4. Scrub the parsnip and chop.
5. Bring the stock to the boil and add the vegetables. Simmer for 20 minutes until the swede chunks are soft.
6. Add any herbs and spices of your choice.
7. Liquidise (if desired) and serve with crusty bread.

For a more filling version, top each bowl with about 30g grated hard cheese (such as Cheddar) and some toasted seeds and nuts.