Comforting, creamy and incredibly simple to make. This is probably as healthy as my comfort food gets, but this velvety soup is just the most delicious thing to tuck into on a cold, winters day.
For a healthier version, you can leave out the cheddar. It’s still delicious!
Ingredients |Serves 4
- 3 apples, chopped
- 1tbsp olive oil
- 500g parsnips, peeled and chopped
- 2 onions, chopped
- 3 sprigs of rosemary, chopped, plus extra to garnish
- 200g mature cheddar – chopped
- 700ml of vegetable stock
- 1/2 tsp Smoked paprika
- 250ml whole milk
- Double cream, to drizzle (optional)
Method
- Heat up the oil in a large sauce pan, add the onions and a pinch of salt, and cook over a medium heat until softened.
- Add the parsnips, apples, rosemary and paprika into the saucepan then pour in the vegetable stock.
- Bring to the boil, reduce the heat, cover and leave to simmer for 15 minutes.
- Remove from the heat and blend to the soup consistency you prefer.
- In the saucepan, stir the milk into the soup until well combined.
- Heat the soup on a low to medium heat and add 70g of the cheddar cheese, stirring until it has completely melted. Season if necessary.
- Divide the remaining cheese into 4 bowls and pour the soup on top. Drizzle over the cream, a pinch of paprika and rosemary and serve with warm, buttery bread.
