Parsnip, Cheese and Mustard Soup Recipe

A Healthy and Delectable Soup
Yield: 4    Preparation Time:     Cooking Time:
This soup is absolutely delicious. If you prefer celeriac, you can substitute this in place of the parsnips, using the same weight and recipe instructions, and it is just as delicious.


2 large parsnips, woody inside removed and well chopped
2 large garlic cloves
1 medium onion, roughly chopped
1.3 liters vegetable stock
50g butter
1 tablespoon flour
110g mature cheddar or gruyere, grated
2 tablespoons grainy mustard
142ml carton single cream
1 teaspoon dried chili, crushed
1 teaspoon ground turmeric

Recipe Instructions

Cook the vegetables.
Heat the butter in a large heavy pot and add the parsnip, garlic and onion. Cook over a medium heat for 20 minutes until the parsnips begin to soften and the vegetables are browned.

Make the soup.
Sprinkle in the flour, chili and turmeric and cook for another 2 minutes. Add the stock and bring the soup to the boil. Once boiling, reduce the heat and let the soup simmer for 20 – 25 minutes until the vegetables are fully cooked. Remove from the heat.

Blend the soup.
Once the soup has cooled slightly, blend with a hand blender until smooth. Stir in the mustard, cheese and cream and add salt and pepper to taste.