Cheese and parsnip soup

15g butter or 15ml oil

1 teaspoon caraway seeds

75g fennel or 2-3 sticks of celery

1 small potato 

300g parsnips

1/2 veg stock cube

Fry the caraway with the fennel/celery and parsnip until slightly browning. Add the potato. Add water and the stock cube plus a some milk. Bring to the boil and  simmer until soft.

Blitz until smooth. Add extra milk/ water if needed and reheat. Add grated cheese and stir to melt in

Serve with extra cheese to sprinkle on top