• Leanne Fullwood

Supergreen soup with Stilton


We have always been big soup lovers and it's a great way to prep meals in advance as well as being cost effective! Boiling all the veg and blending in one pot also preserves every last vitamin and nutrient in this cracking recipe.


Broccoli: Comes from the cabbage family alongside kale, sprouts and cauliflower. It's crammed full of fibre, vitamin C, vitamin K, iron and potassium and is also rich in protein (2.5g of protein to 90g of broccoli).


Spinach: A leafy green vegetable related to beetroot and quinoa. It is loaded with nutrients and antioxidants. Eating spinach has shown to benefit eye health, help prevent cancer and reduce blood pressure. It is rich in fibre which aids digestion and prevents constipation. As well as being nutrient dense, loaded vitamins A, C, K, folic acid, iron and calcium.


Leeks: Belonging to the same family as onions, shallots and garlic and are nutritious, offering a variety of health benefits. They are low in calories and high in nutrients, including vitamins A, C and K as well as including fibre, copper, vitamin B6 and iron.


If you've not a fan of stilton in this recipe, you can swap out for an alternative punchy cheese. I think goats cheese or feta would work particularly well or even just a mature cheddar cheese!


Supergreen Soup with Stilton

Makes 6 portions


Ingredients

2 leeks, sliced

2 tbsp rapeseed oil

1 large head of broccoli (heads chopped off and stalks chopped into smaller chunks)

2 medium sized potatoes (diced into 2 cm chunks)

Freshly ground black pepper

1 500g bag of spinach

1600mls chicken or vegetable stock

200g crumbled stilton (or alternative cheese)


Method

1. Heat the oil in a deep, large saucepan and add the leeks on a medium heat. Fry until softened and slightly browned.


2. Add the broccoli and diced potato and season with black pepper. You don't need to add salt because of the stock and the stilton.


3. Add the stock, bring to the boil and cook for 10-15 minutes until the potatoes are soft.


4. Add the spinach and allow to wilt


5. Take off the heat and leave to cool for a few minutes.


6. Blend until smooth either using a hand blender or spoon into a blender in batches.


7. Stir in the crumbled stilton until melted through the green soup.


8. Serve with a swirl of yoghurt!




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