This is an adaptation of a soup I used to make years ago from a long since lost recipe book. It’s changed so much over the years, I don’t think I’m breaking any sacred cookery witch codes by not citing the original source.

This one is based on parsnips - but you can make a mixed vegetable one - or butternut squash (although I’d use cheddar rather than stilton for these alternatives).

For the pot:

1 large onion, roughly chopped (any colour, I like red)

5-6cm lopped off the end of your celery hand then chopped

As many cloves of garlic as you like

Black pepper corns and/or some chilli flakes/powder

Small amount of olive oil

6 parsnips

2 apples (I use the ones going a bit dodgy)

Any left over mash (optional, but I always have some).

Vegetable bouillon stock (or whatever you like).

Some stilton - about 2 tblspns per bowl (or more or less - you choose).

What to do next:

This soup is so easy, you can hand all this lot to someone else to sort out and have a sit down with a cup of tea. However, if you are determined to make it yourself…

• Gently heat 2 tblspns oil in a large saucepan, add chopped celery, onion and garlic, pop the lid on and sweat while you -
• chop the parsnip and apples quite small and
• put a full kettle on to boil.
• Add the parsnip and apple to the pan and jumble them around - put the lid back on and wait a moment…
• Pour around a litre of boiling water into the pan (cover the vegetables well) and
• add your pepper corns, stock/bouillon and chilli.
• Cover your pan - and simmer on a low heat for around 10 mins until the parsnips are soft.
• Stir in your mash - before you whizz the soup smooth.
• Put into bowls and before serving add 1 - 2 tablespoons of crumbled stilton (depending on your sensitivity to calories)
• I’m a salt freak - so I need to adjust the seasoning ‘in-bowl’ too.

Ta dah! Little Cheese Soup. Enjoy x