2 oz. butter substitute
4 oz. chopped onions
6 oz. chopped potatoes
10 oz. chopped carrots
5 oz. chopped parsnips
3 pts. chicken stock
Salt to taste
Freshly ground pepper to taste

Melt butter in saucepan. Add the onions and potatoes and stir until they are coated with butter; add salt and pepper. Cover saucepan rim with paper towels and place lid on towels. Sweat ingredients over low heat for 5 minutes.

Add carrots and parsnips and sweat for another 5 minutes. Add the stock; bring to a boil and then simmer until ingredients are just softening. Liquefy with hand blender or food processor. Garnish with a tablespoon of whipped cream and sprig of parsley.