Adapted from Tender by Nigel Slater.

-Chop up 1 fresh onion.

-Melt 4 TBS butter in a large heavy pot, then sauté the onion for 5 minutes.

-Cut 1 bunch of baby turnips into small cubes.

-Add to the butter along with 4 cloves minced garlic.

-Cook over medium heat with the lid on for 8-10 minutes, until the vegetables are golden around the edges.

-Sprinkle the following into the pot:

2 TBS flour

½ tsp of turmeric

½ tsp of dried red chili flakes (optional)

-Cook for 3 minutes, then add 4 cups vegetable or chicken stock.

-Stir well and cover.

-Cook over low heat for about 20 minutes until vegetables are soft.

-Pour into a blender and whiz up.

-Then add the following:

½ cup cream

2 TBS grainy mustard

Sea salt

Freshly ground black pepper

-Dice 4 ounces extra sharp cheddar or Gruyere into small cubes.

-Put the cheese into 4 bowls, than ladle the soup over and top.

-Sprinkle with some finely chopped chives.