Heat the oil over medium heat. Add the onion and soften for around 5 minutes, stirring occasionally.

Add the turnips and cook for 3-4 minutes, stirring occasionally.

Add the vegetable stock, and increase the heat to medium high.

Bring to a boil, then turn down to a simmer and cook until the turnips are tender, around 20 minutes.

Allow to cool for a few minutes and then blend to a creamy and smooth consistency in a blender or food processor, or using a stick blender.

Return to the pan and heat over medium heat, adding the crumbled blue cheese.

Cook until the blue cheese melts.

Check for seasoning and add salt and freshly ground black pepper as needed.