Peel and chop the parsnips, potatoes and onions. Throw all the ingredients except peas into a pan cover with water. I used 1 litre to start as I prefer my soup on the thickish side.

This is called the Chuck it all in soup. Add 1/2 cup Chinese rice wine and 1-2 tablespoons tamari or soy depending on how salty you like it, add your water and just let it simmer away.