10 ml oil
1 onion, chopped
225 g parsnips, peeled & chopped
875 ml vegetable stock
225 g broccoli florets
– pepper to taste
75 ml corn kernels
25 g cheddar cheese, shredded
In a large pan; heat oil. Add onion and parsnips. Saute for 5 minutes, stirring frequently. Add vegetable stock, bring to boil, cover and reduce heat to simmer. Cook for 10 minutes.
Add broccoli florets and cook for an additional 5 to 8 minutes or until vegetables are tender.
Let cool slightly. Process in food processor to puree. Return to pan. Season with pepper to taste. Add corn and cheese. Heat gently, stirring occasionally, for about 5 minutes or until corn is tender and cheese has melted. Serve hot.
Serves 4