I made a huge batch of this. Halve or quarter this recipe at will, but as far as spices go it should always be to taste, so don't get too hung up on math!
Serves: 6 - 8 (around a 12 oz serving)
Ingredients:
Shredded cheddar - 8 oz
Red Potatoes - 5 medium
Parsnips - 2 medium
Gala apple - 3 medium
Lemon Juice - 2-3 table spoons
Knorr Vegetarian Vegetable Bullion - 2 extra large cubes
Water - 4-5 cups (less for thicker soup, more for thinner soup or unexpected company!)
Dried Sage - to taste
Nutmeg - a dash
Salt - a teaspoon or so, to taste
Peel your parsnips. Chop your potatoes and parsnips up into smallish pieces and cook in boiling, salted water until soft (10-20 minutes). In the meantime, get 2 cups of water into a large pot with both bullion cubes and your spices. Place on lowish heat and cover.
Chop up your apples into smallish pieces.
Are your potatoes and parsnips ready? Good. Drain them.
Now you'll want to blend your potatoes, parsnips, apples and remaining water in a blender or food processor. You might have to do this in several batches! Use enough water to allow your blender/food processor to work without difficulty but not so much that you really thin out the soup. 2-3 cups total should be more than enough.
Add your blended potato-parsnip-apple goodness to your broth. It should be quite thick and you might have to guide it out with a spatula or wooden spoon. Mix well.
Add shredded cheddar, stirring as you do.
Stir occasionally and let this soup simmer for a while -- long enough so the cheese melts in. (For a rule of thumb try 10-15 minutes at least; more is always OK).
Then... serve!
Here are approximate nutrition facts, courtesy of the myfitnesspal.com recipe calculator. Serving size is around 12 ounces.
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