Root Vegetable Soup with Blue Cheese

By Kathy_S

Ingredients

• 4 1/2 cups chicken or vegetable stock
• 2 tbsp flour
• 2 garlic cloves, minced
• 1 medium leek, white and pale green part only, cut in half lengthwise, washed and thinly sliced
• 1 medium parsnip, peeled, halved lengthwise and sliced
• 1 medium carrot, peeled, halved lengthwise and sliced
• 1 medium yam, peeled and cubed
• 1 tbsp peeled, chopped fresh ginger
• 1 tsp ground cumin
• 1/4 tsp ground coriander
• pinch cayenne pepper
• pinch ground nutmeg
• salt and pepper to taste
• 1/4 lb blue cheese, crumbled
• 2 tbsp chopped fresh parsley

Preparation

Step 1

Place the stock and the flour in the slow cooker and whisk until the flour is completely dissolved. Mix in the garlic, leek, parsnip, carrot, yam, ginger, cumin, corianger, cayenne and nutmeg. Cover and cook on the low setting for 6 hours, or until the vegetables are very tender. Puree the contents of the slow cooker with an immersion blender. Thin the soup with a bit more stock if you find it too thick. Cover and cook for 10 minutes more, or until the soup is piping hot. Season the soup with salt and white pepper. Top bowls of the soup with crumbled blue cheese and chopped parsley.
Makes 6 servings.