Kale & stilton soup
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.