A tasty soup with the rich flavours of parsnip and cheddar cheese will warm you up this winter.
- 1/3 cup olive oil
- 500g parsnips, peeled and roughly chopped
- 200g bacon pieces
- 1 onion, diced
- 4 garlic cloves, crushed
- 500g potatoes, peeled and cubed
- 3 cups milk
- 1 bay leaf
- Pinch of nutmeg
- 1/2 cup grated cheddar cheese
- Sprigs of thyme and marjoram, to garnish
Preheat the oven to 200°C.
Place the parsnips in a baking dish, drizzle with oil, season and roast for 30 minutes. Meanwhile sauté bacon in oil until well cooked, then set aside. Add the onion to the pan and cook until transparent. Add garlic and sauté until soft. Add potatoes, milk, bay leaf, nutmeg and season with salt to taste. Bring to a simmer and add the parsnips. Simmer for 15 minutes.
Discard the bay leaf. Puree, add water if it seems too thick. Garnish with bacon, cheese and herbs.