Creamy Vegetable Soup

Peel and chop 500 g potatoes, 300 g carrots, and 150 g parsnip into evenly sized chunks.

Peel and dice 1 onion and mince 2 garlic cloves.

Heat 800 ml water in a pot and add 2 vegetable bouillon cubes.

Add all the chopped root vegetables, diced onion, and garlic to the boiling broth and simmer over low heat for about 20 minutes until they are completely soft.

Add 5 ml salt, 2,5 ml black pepper, and 5 ml dried thyme to the soup.

Remove the pot from the heat and puree the soup until smooth using an immersion blender.

Add 100 g processed cheese and stir until the cheese has completely melted into the soup.

Quickly bring the soup back to a boil and garnish the portions with fresh herbs if desired.