1 onion diced
300g parsnips chopped
2 apples chopped (I use Granny Smiths)
568ml vegetable stock
80g blue cheese of your choice
3 tbsp creme fraiche
Smoked Paprika to dust
Put a glug of olive oil into a large saucepan on a medium heat, pop In your onions and cook until soft.
Add the parsnips and Apple, fry for 5 minutes until starting to soften and take on colour, then add the stock.
Bring to a simmer, pop a lid slightly on and cook for 20 mins until everything is soft and tender.
Turn off the heat, pop in your creme fraiche and then put in a blender and blitz until smooth. If it’s too thick, pop in a bit of water or veg stock if you have.
Break up your blue cheese into small pieces and divide between 2 bowls. Ladle over your soup and sprinkle with a little paprika.