Kale & stilton soup

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 1 tbsp coconut oil
  • 1 large white onion (finely chopped)
  • 10 leaves kale (storks removed and chopped into 4cm pieces)
  • 10 new potatoes
  • 1 head broccoli
  • 150 g stilton (crumbled)
  • 200 ml double cream
  • 4 tbsp mixed seeds
  • 8 fresh basil leaves

Instructions

  • Melt the coconut oil in a large pan, and add the chopped onion. Cook on a medium heat for 5 minutes, or until softened.
  • Add the chopped kale and cook for a further few minutes, until the leaves start to wilt.
  • Cut the new potatoes into quarters and add to the pan.
  • Cut the broccoli into florets, cut in half and add to the pan.
  • Cover the vegetables in the pan with 1 litre of boiling water, bring to the boil and then simmer for 15 minutes, or until the potatoes are soft.
  • Blend well in a food processor, until smooth.
  • Pour the blended soup back into the pan and add the crumbled stilton and most of the cream (set aside 4 tbsp). Cook on a low heat for 2 minutes, or until the stilton has melted.
  • Serve each bowl with a topping of 1 tbsp cream, mixed seeds and fresh basil leaves.