Instructions

1. Peel all the veggies, then finely chop the onion and garlic.
2. Cut the potatoes and parsnips into chunks.
3. Heat the oil in a pan, then sauté the onion over low heat for 5 minutes.
4. Add the garlic and caraway seeds, then stir for a minute.
5. Add the potato and parsnip pieces, then pour over the stock.
6. Add more stock if needed - it should cover the vegetables well.
7. Add the bay leaf and bring to the boil.
8. Cover and cook gently over low heat for about 20 minutes, until the vegetables are tender.
9. Using a hand-held blender, blend the soup until smooth and silky.
10. Stir in the cream and cider vinegar, then add the drained beans.
11. Warm it up (but do not boil!), then serve with some fresh herbs scattered on top ans more cider vinegar, if liked.