Heat 1T oil in a large soup pan.
Add 100g diced bacon/pancetta & cook gently until it colours.
Add 1 finely chopped large onion & sweat for 10-15m until soft & golden.
Add 150g diced carrots, 150g diced swede, 150g peeled, diced potato (rocket, rua, desiree good in this recipe as not too floury), 150g diced parsnip, 150g diced celeriac – cover pan & sweat gently for 10m.
Pour in 1L stock & bring to simmer.
Cover & cook 15m til veg are tender.
Season with s&p to taste & serve with a sprinkling of grated mature cheddar OR Blend until smooth & top with a blob of pesto. (you can use whatever root veg you have available & also leave out the bacon if you prefer).