Peel, slice & dice: Trim & slice 2 leeks lengthwise, 3 carrots, 4 parsnips, 1 pear, and half a finger's worth of fresh ginger. Heat canola oil in a large pot and cook the leeks until soft. Add carrots and let them soften, then mix in the parsnips. Before the vegetables brown, add the pear, ginger, some thyme and the juice from 1/2 a lemon. Add 5 cups (~1 liter) of vegetable stock, bring to a boil and then reduce the heat and let simmer for 30 minutes or until everything is tender. Let cool, then puree. Reheat when you're ready to eat.
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