Parsnip, rosemary and sage soup with blue cheese – Food & Home Magazine

Ingredients

• 10ml (2 tsp) olive oil
• 3 peeled and crushed garlic cloves
• 2 peeled and diced onions
• a handful fresh sage leaves
• a handful fresh rosemary leaves
• 1,5kg peeled and chopped parsnips
• 1,6L vegetable stock
• 500ml (2 cups) fresh cream
• juice of ½ lemon