Serves 2

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.