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Ingredients
Method
- 2 tsp olive oil
- 25g potato
- 1⁄2 potato, sliced
- 1⁄2 parsnip chopped
- 1 garlic clove, crushed
- 1 tsp thyme
- 200ml veg stock
- Salt and pepper
- 1 tbsp yoghurt
- 100g blue cheese
- Splash of milk
- Heat up the oil and butter in a saucepan, and gently fry the garlic, potato, thyme, and parsnip for a few minutes to soften. Add the stock and plenty of seasoning, and simmer for 15 minutes.
- Add the yoghurt and blue cheese, then blend with a stick blender until smooth. Serve hot with croutons or crusty bread.
30 mins
1 serving
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