This Parsnip and Kale soup is mega healthy and incredibly tasty just on its own but it really becomes something extra special with the addition of a little Stilton and a sprinkling of dried cranberries. Slightly less healthy perhaps but so delicious you could serve it as a fancy dinner starter. You could leave out the cheese and serve with a swirl of coconut milk if you want to keep it vegan or particularly virtuous. I love it both ways!
Parsnip, Kale and Stilton soup
1 onion, peeled and chopped
3 parsnips, peeled and cubed
1 medium potato, peeled and cubed
5 large kale leaves, with tough central vein removed, chopped
500ml | 2 cups vegetable stock*
* only fill to maximum line on soup maker
small wedge Stilton or blue cheese (optional)
3 tbsp Stilton, crumbled (optional)
2 tbsp sweetened dried cranberries, finely chopped (optional)
salt & freshly ground pepper
1. Add all the vegetables in the container (to the1.3 L mark) and then fill with stock to the maximum line indicated inside the kettle.
2. Switch the machine on and select the smooth mode. The soup maker will cook the vegetables for 21 minutes.
3. Switch the machine off, open the lid and add the small wedge of cheese. Switch on again and select the blend mode. Serve topped with a little crumbled cheese, some dried cranberries and drizzle a little olive oil. Season to taste.
1. Heat a little olive oil in a medium pot and gently sweat the onion for 5 minutes until soft. Add the parsnips and potato and stir together.
2. Add the stock and simmer for 20 minutes. Add the chopped kale and cook for a further 10 minutes or until it is soft.
3. Transfer the soup to a blender and add the wedge of cheese. Blend until smooth and serve topped with a little crumbled cheese and some dried cranberries. Season to taste.
This recipe was developed for Legal and General Life Cover.