Potato, parsnip and Stilton soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil and butter in a saucepan. Add the potato, parsnip, garlic and thyme for five minutes over a gentle heat.
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Add the stock, salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
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Add the yoghurt and Stilton and blend with a hand blender until smooth.
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Return to the heat and add a splash of milk. Serve warm.
Ingredients
- 2 tsp olive oil
- 25g/1oz butter
- ½ potato, sliced
- ½ parsnip, chopped
- 1 garlic clove, crushed
- 1 tsp thyme
- 200ml/8fl oz vegetable stock
- salt and freshly ground black pepper
- 1 tbsp yoghurt
- 100g/3½oz Stilton
- splash milk
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