Parsnip, cheddar and dill soup
1 tablespoon sunflower oil
1 medium onion, diced
1/2 teaspoon caraway seeds
1 small carrot, diced
1 rib celery, diced (optional)
500g parsnip, peeled and cubed
500g potato, peeled and cubed
1 cup (approx 100g) grated mature cheddar
1 cup low-fat milk
2 tablespoons chopped, fresh dill
Sea salt and freshly ground black pepper, to season
Heat the oil in a large saucepan over medium heat and saute the onion for 5 minutes or until transparent. Add the carrot, celery (if using) and caraway seeds, sauteing for another 5 minutes or until the vegetables have all softened. Add the parsnip and potato and enough hot water to cover the contents of the saucepan. Cover, bring to the boil, lower heat to a fast simmer, cover again and leave to cook for about 15 minutes or until all of the vegetables are fully cooked.
Add the grated cheese, milk and dill to the saucepan and blend the contents with a stick blender until smooth. Season to taste with salt and pepper and serve.