Time: 1½ hours
When my grandmum Daphne Sewhoy came to visit, she never came empty-handed. She brought food, normally: shortbreads, licorice allsorts, scones, sweet pikelets, and sometimes this soup. Take all my belongings, but never take this soup! The quanties below are only a guide, apart from the soup mix and the water.
Grate the parsnip and the carrots, slice the leek or onions thinly, likewise for celery. Throw the lot into a pot with the soup mix and water.
Bring the mixture to the boil, then simmer it (stir occasionally) for 1 hour, or until the odds and ends are all soft. Serve or store in a glass jar—when it is cooled, or the jar might explode!