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Cheddar, Parsnip, and Apple Soup
Creamy, cheesy, and surprisingly healthy, this Cheddar, Parsnip and Apple Soup is a perfect cheap meal on a chilly night.
Place a large sauce/soup pan over a low heat. Peel and dice the onion.
Add olive or vegetable oil or butter to the warm pan and add your diced onions. Cook for 5 minutes until slightly softened.
Meanwhile, peel and chop the parsnips and apples into small chunks.
Add the parsnips and apples to the pan along with the stock and dried herbs.
Bring the pan to a steady bubble. Allow the vegetables to simmer in the pan fairly gently with a lid on for 20–25 minutes until completely soft.
Once cooked, add the milk, salt, and pepper, and use a hand/immersion blender or a regular food processor to blend the soup into a smooth consistency. You may need to add more milk to reach your desired consistency, some like it thicker than others.
Once smooth, leave the pan on the heat while you grate the cheese.
Add the cheese to the pan and allow it to melt into the hot soup for 2 minutes or so.
Taste for seasoning, and add more salt, pepper, or cheese to meet your liking.
Ladle the soup into bowls, sprinkling over some extra grated cheese, and serve with your favorite bread.
*If you don't like parsnips, feel free to use regular potatoes instead.
*If cheddar isn't your favorite, use any cheese you like.
Recipe reprinted with permission from Kelly Cletheroe, baker and food blogger at Maverick Baking. For more recipes by Kelly, visit her blog at Maverickbaking.com