Parsnip and Apple Soup with Chilli and Stilton

Serves 6


  • 25 g butter

  • 1 tbls canola, sunflower or rice oil

  • 1 onion, chopped

  • 625 g Parsnip, diced

  • 250g cooking apple, cored, peeled and diced

  • 1½ tsp ground cumin

  • ½ tsp ground turmeric

  • 900 ml chicken or vegetable stock

  • 300 ml milk

Chilli and Stilton Butter

  • 75 g Stilton cheese, rind removed

  • 50 g butter

  • ½ tsp finely chopped fresh red chilli


Preheat the slow cooker if you use one – see manufacturer’s instructions. Heat the butter and oil, add the onion and fry stirring for 5 minutes until softened but not browned.

Add the parsnips, apple, cumin and turmeric and cook for 2mins. Add the stock and salt and pepper and bring to the boil. If you choose to use a slow cooker, transfer to the slow cooker, cover and cook on low for 4-5 hours or until the parsnips are tender. If using hob, turn down to low and stirring often, simmer until parsnips are tender.

Meanwhile, make the flavoured butter. Mash the cheese on a plate with the butter. Mix in the chilli and chopped chives, if using. On a piece of greaseproof paper or foil, spoon in a line, about 10 cm, cover loosely, then roll backwards and forwards to make a neat cylinder. Twist the ends of the paper or foil to seal, and then chill

Puree the soup in batches until smooth. Then return it to the slow cooker. Stir in the milk and cook on high for 15 minutes or until piping hot. Ladle the soup into bowls and top with the thin slices of the butter and some long pieces of chive.