Peel the potatoes, cut them into small pieces and place in a large saucepan with the stock and the wine.

Bring quickly to the boil over a high heat, then reduce the heat, cover and simmer for 20 minutes.

While the potatoes are cooking, peel and prepare the remaining vegetables. Chop them all finely together, then add to the potatoes and continue simmering for a further 10 minutes.

Remove the saucepan from the heat and puree the soup in a blender. Add salt and, when cool, stir in the cream and season with black pepper.

Serve chilled with the lime cut lengthwise into quarters for each person to squeeze into the soup; decorate with chopped coriander or parsley.