Creamy Parsnip Soup with Nutmeg

Melt the butter in a saucepan over a medium heat. Add the onion and a pinch of salt, and sauté gently for 5 minutes to soften the onion but not colour it.
Add the garlic and the sliced parsnips to the pan, and stir for a minute. Add the nutmeg to the pan and stir through the vegetables for 30 seconds.
Pour over the vegetable stock and bring to the boil, then turn down the heat to medium - low. Cover the pan with a lid and cook for around 15 minutes, or until the parsnips have softened.
Once the parsnips have cooked through, remove from the heat and using a stick blender, blitz the soup until smooth. Season with salt and pepper.
If the soup is too thick, add a little more hot water to loosen the soup and obtain the right consistency. Stir through the cream and serve.