- large carrots
- 1 medium parsnip
- 1 medium potato
- 25g cheddar cheese, grated
- Peel and chop all of the vegetables.
- Place in a pan and cover with water. Bring to the boil and simmer for 20 minutes or until tender.
- Drain the cooking water, reserving a little.
- Add the grated cheese.
- Puree the vegetables and cheese until smooth, adding up to 2 tablespoons of the cooking water to thin.