The weather in London has turned to positively freezing but we have yet to glimpse any snow… My children keep asking ‘when is it going to snow?’ my husband is adamant ‘it doesn’t smell like snow’ (once a Canadian, always a Canadian) and I jealously keeping liking snowy landscapes on Instagram. While we wait for the snow to come (perhaps in vain) we are staying warm and snug indoors in front of our living room fire munching on the last of the Christmas cookies.
Sensible eating has definitely been suspended during the holidays but I think all the overindulgence is having the desired effect of making me crave healthy food, lots of vegetables and a break from all things sweet. I definitely need a little diet overhaul come January (I have a feeling lots of us will) and I suspect soups will feature heavily. Just as well that I received a Morphy Richards Soupmakerto review on this blog – this little contraption may look like a kettle but it makes a mean soup in about 20 minutes. It’s particularly useful right now while we are still lacking a proper kitchen, all you need to do is chop the vegetables, add them to the soup maker together with stock and press a button. You have the option to create a chunky or smooth soup and there’s a blending mode if you prefer it really smooth. The machine is very easy to use and easy to clean plus it keeps soup hot for at ages.
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!
This recipe was developed for Legal and General Life Cover.
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Parsnip, Kale and Stilton soup
Lucy Parissi: Lucy Parissi
Recipe type: 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
- olive oil
- Stovetop method
- 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.
- Add the stock and simmer for 20 minutes. Add the chopped kale and cook for a further 10 minutes or until it is soft.
- 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.
- SoupMaker method
- 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.
- Switch the machine on and select the smooth mode. The soup maker will cook the vegetables for 21 minutes.
- 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.