Prue Leith served up a tasty green and white two tone soup with peas, watercress and spiced roasted parsnips on Prue Leith’s Cotswold Kitchen.

The ingredients for the green pea and watercress soup are: 50g butter, 1 onion, finely chopped, 3 garlic cloves, finely sliced, 2 celery sticks, finely chopped, 1 floury potato, peeled and cubed, 300g watercress, destalked, washed and roughly chopped (about 250g destalked weight), 250g frozen peas, 500ml hot vegetable stock, 500ml whole milk and Salt and pepper to season.

To garnish (optional): 2 tbsp roughly chopped dill, 2 tbsp chopped mint and About 150ml crème fraiche.

For the spiced roasted soup: 800g parsnips, scrubbed and cut into 3-4cm (1 ½ in) cubes, 4 tbsp olive oil, 2 onions, chopped, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground ginger, 1 litre hot vegetable stock, 500ml whole milk, Salt and pepper to seasonTo garnish (optional), 100g whole cooked chestnuts, roughly chopped, Olive oil for frying and 2 tbsp truffle oil or to taste.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.