Place 2 tbsp olive oil and 30g butter (or use a plant-based alternative) in a pot over medium-high heat. Add 1 small onion, thinly sliced and cook for about 3 minutes.

Add 1 large leek, thinly sliced (paler/tender parts only), 2 garlic cloves, finely chopped, 1 tsp paprika, 1 tsp ground cumin, 1 ½ tsp salt, and some freshly ground pepper. Stir and cook for 3 minutes.

Add 1kg celeriac (peeled and chopped into 2cm cubes), stir and cook for 10-12 minutes.

Pour over 200ml white wine, keep on a simmer and reduce down a bit for 3 minutes.

Add 450ml whole milk (or use a plant-based alternative) and 750ml stock (vegetable or chicken), bring up to a boil, then reduce to a simmer, and cook for about 30 minutes until the celeriac is very soft. Use an immersion or regular blender to whizz till smooth. I then like to pass the soup through a fine sieve for a really smooth finish.

To make the paprika oil mix together 1 tbs olive oil with 1 tsp paprika and warm through.

Ladle into soup bowls, sprinkle with the paprika oil and some chopped chives, and add a dollop of crème fraiche (optional).

Makes 1.5 litres of soup and serves 6 people.