Parsnip, rosemary and sage soup with blue cheese

Add 10ml (2 tsp) olive oil, 3 peeled and crushed garlic cloves, 2 peeled and diced onions, a handful fresh sage leaves and a handful fresh rosemary leaves to a large pot over low heat and sauté until the onion is soft, 10 minutes. Add 1,5kg peeled and chopped parsnips and 1,6L vegetable stock and simmer until the parsnips are soft, about 30 minutes. Blitz the soup until smooth, then stir in 500ml (2 cups) fresh cream, juice of ½ lemon and season with salt and freshly ground black pepper to taste. Serve warm, sprinkled with crumbled blue cheese, fried sage leaves and fresh rosemary, if desired.