Blue Cheese and Parsnip Soup

Serves 4 – 6


  • 1 large onion

  • 3 cloves garlic

  • Olive oil

  • 1 tbsp curry powder

  • 6 medium parsnips, peeled and finely sliced

  • 5½ c chicken or vegetable stock

  • Salt and pepper to taste

  • Freshly chopped parsley to garnish

  • ¼ c cream or milk

  • 2 x 100 g wedges of blue vein cheese


Cook the onion and garlic in a little olive oil until soft, but not brown. Add the curry powder and the peeled and finely sliced parsnips. Sweat for 5 minutes, taking care that the parsnips do not catch, then add the stock.

Bring to the boil and simmer for 30 – 40 minutes. Add the seasonings to your taste. Allow to cool a little, then puree. Add the parsley and cream just before serving.

To serve

Crumble the blue vein cheese into the bowls, allowing 1 wedge for every 2 – 3 bowls of soup. Pour over the soup and top with a little more parsley. This soup is also delicious using broccoli or cauliflower.