Saute the onion with the garlic and the ginger in about two inches of cold water in a large soup pot for three minutes.
Add the carrots, parsnips and celery to the pot. Stir and cover and cook over a medium heat for 10 minutes.
Add the stock and the bay leaf. Stir and cook for a further 20 minutes until the carrots and the parsnips are cooked - use a knife or taste them to check.
Once cooked, puree with a stick blender then add the drained butterbeans. Return to the heat and stir. If you don't like your soup thick, add a little hot water toit until it reaches your desired consistency.
Serve in warm soup bowls, topped with toasted almonds and a few chives.