This smooth, creamy, and healthy soup is a twist on the British favourite. A meal in itself - contains ALL your 5-a-day!
Serves 2 1 medium onion (160g) 2 small celery sticks (80g) 1 large leek, trimmed (160g) 1 small carrot (80g) 1 fennel bulb (160g) 1/2 head of broccoli, florets removed from stems (160g) 1 tbsp. oil approx. 500ml of vegetable stock 1 bouquet garni 30g stilton cheese sea salt and freshly ground pepper handful of chives
Cut all the vegetables into small even-sized pieces, including the broccoli stem (peel off the outer layer first)
Heat the oil in a heavy based saucepan and sweat all the vegetables except the broccoli florets for about 10 minutes
Add the broccoli florets and just enough stock to cover the vegetables. Add the bouquet garni, cover with lid and simmer gently for about 15 minutes or until the vegetables are cooked
Place in a blender and blend until really smooth (you may need to do this in two batches). Return to the pan and stir in half the stilton, adjusting the consistency by adding more stock if required. Heat slowly, seasoning to taste.
Serve in bowls with the remaining stilton crumbled on top, sprinkled with the chives and more black pepper to taste
ALL YOUR 5-A-DAY! JOB DONE
Sweet Potato & Butternut Squash Soup
One of the easiest and healthiest ways to get your 5-a-day...make a soup! Low in calories, this vibrant soup is under 230 calories (if you don't add the cream!). We've used tarragon to enhance the sweetness of the vegetables but you can use any herb of your choice.
160g onion, diced 160g leek, washed and sliced 160g celery, diced 160g butternut squash, peeled and cut into small chunks 160g sweet potato, peeled and cut into small chunks
20ml olive oil 2 small garlic cloves, peeled and chopped 1 tsp white wine vinegar 300-400ml vegetable stock A few thyme sprigs, leaves removed and chopped Salt and pepper A few leaves of tarragon, chopped 25ml cream (optional) A sprinkling of finely chopped red chilli or chilli flakes (optional)
Sweet Potato and Buttenut Squash Soup
Heat the oil in a saucepan and add the onion and leek and cook for 10 minutes before adding the celery and garlic. Sweat for another 5 minutes before adding the squash, sweet potato and white wine vinegar.
Cover with the stock and add the thyme leaves. Season with salt and black pepper
Cook for 20-25 minutes or until vegetables are tender, topping up with a little more stock or hot water if required.
Blend the soup until really smooth and adjust the consistency and seasoning to your taste. Place back on the heat, stir in the chopped tarragon and add the cream and red chilli (if using).