Stout and cheddar soup

Serves 4 500ml stout 200g extra mature Cheddar, grated, plus extra for garnish 800g potatoes, roughly chopped 1 onion, roughly chopped 1 garlic clove, roughly chopped 1 carrot, roughly chopped 2 parsnips, roughly chopped 2 thyme sprigs, plus extra for garnish 1 litre water 2 tbsp Worcestershire sauce black pepper Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.