A creamy vegetable soup that freezes well.
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon olive oil
3 large parsnips, peeled and cut into small dice
2 medium potatoes, peeled and cut into small dice
200ml cold water
8 sprigs thyme and more for garnish
Salt and freshly ground black pepper
80g grated cheddar plus more for garnish
4 walnuts, toasted for garnish
1. Fry the onion and garlic in the olive oil for 5 minutes.
2. Add the parsnips and potatoes and fry for 5 minutes stirring from time to time.
3. Add the milk, water and thyme and season with salt and black pepper. Simmer until the potatoes are soft – about 20 to 25 minutes.
4. Add the grated cheddar and more cold water or milk to thin the soup to your liking. Blitz in a food processor or blender or use a hand blender until very smooth. Serve garnished with more grated cheddar, a walnut and a sprig of fresh thyme.
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