Parsnip and nutmeg soup

This is a very simple soup, combining the earthy flavours of parsnips and nutmeg. This is the first dish I've made with my lovely new piece of kitchen equipment, a 1.4 litre food processor. Yay! I am insanely happy with it, a birthday present from my mum.

Ingredients
2 carrots
2 sticks of celery
2 onions
2 parsnips
a generous serving of grated nutmeg (about 3 tsp)
500 ml chicken stock, or 1 chicken stock cube
cream
olive oil
cracked black pepper
sea salt

Roughly chop the carrots, celery, onions and parsnip. Fry them in a little olive oil until everything is soft. Add 500 ml of chicken stock (or, simply 500 ml of water and a stock cube), the nutmeg and the seasoning. Bring to the boil, then turn down the heat and let the soup simmer. Just before serving, whiz the soup up with your NEW FOOD PROCESSOR. Alternatively, you could use a masher, but the soup won't be as refined. Serve with a little splash of cream.