Serves 4
This is an easy soup that is perfect to feed the family quickly on a chilly weekend day. Parsnips and leeks are at their best now. In this soup their sweetness is met with the warmth of cumin and mustard and saltiness of stilton. Serve with door-stopper chunks of granary bread.
Ingredients
20g butter
1 large leek, washed, trimmed and diced
½ tbsp cumin seeds
Salt
1 tbsp wholegrain mustard
500g parsnips, peeled and roughly chopped
150g Stilton
Freshly ground black pepper
Method
- Melt the butter in a large casserole dish
- Fry the leek and cumin seeds with a pinch of salt until soft; about 5 minutes
- Mix in the mustard and parsnips and 750ml water
- Simmer with the lid on for about 25 minutes or until the parsnip is soft
- Transfer to a blender and blitz until smooth
- Serve with crumbled Stilton and a crack of black pepper
Recipe by Charlotte Simpkins for Freely Fruity
