Potato, Parsnip and Stilton Soup

Sauté vegetables with thyme, simmer in stock until tender, blend with Stilton and yogurt, then finish with a splash milk.

Easy Vegetarian Soup Cheese Winter

Estimated Nutrition

Calories

841.2

kcal / serving

841.2 kcal total

Carbs

28.5g

per serving

28.5 g total

Fat

66.8g

per serving

66.8 g total

Protein

33.4g

per serving

33.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

a splash

Liquids

200

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

tsp

Thyme

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.5

piece

Potato

sliced

0.5

piece

Parsnip

chopped

Method

Sauté the potato, parsnip, garlic, and thyme for five minutes over a gentle heat.

Add 200ml of vegetable stock and season with salt and pepper.

Simmer for 10-15 minutes until vegetables are tender.

Heat the oil and butter in a saucepan.

Add the yoghurt and 100g of Stilton cheese.

Blend the mixture with a hand blender until smooth.

Return to the heat and stir in a splash of milk before serving warm.