2 large parsnips, woody inside removed and well chopped
2 large garlic cloves
1 medium onion, roughly chopped
1.3 liters vegetable stock
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
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.