Serves 8-10
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  1. Heat one tablespoon of oil in a heavy-based saucepan over a medium heat. Add the onion and cook for 3-4 minutes. Add the leek and parsnips and cook for 4-5 minutes until golden. Add the garlic and thyme, season with salt and pepper and cook for another minute.
  2. Pour in the stock, stir to combine and bring to the boil. Reduce the heat to medium-low, cover with a lid and simmer for 12-15 minutes or until the parsnips are tender.
  3. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  4. Remove the soup from the heat and use a stick blender to whizz until smooth. Return to the heat, stir in the cream and most of the cheese until melted. Season to taste.
  5. For the stuffing crumble, drizzle the remaining oil over the stuffing and mix together. Transfer to a large lined baking sheet, making sure all of the stuffing is spread out in a light layer. Bake in the oven for 10-15 minutes, tossing several times to make sure it’s lightly browned and crispy on all sides.
  6. Ladle the soup into bowls, crumble the remaining cheese on top and sprinkle with the baked stuffing.

Nutrition Facts

Per serving: 218kcals, 11.5g fat (5.4g saturated), 25.4g carbs (5.6g sugars), 4.8g protein, 5.6g fibre, 0.28g sodium 

ChristmasStartersFreezer-friendlySoupDiabetic-friendlyLunch & snacksLow-fatSpecial OccasionsMake it HealthyVegetarian

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