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5
from 1 vote
Parsnip, Kale and Stilton soup
This Parsnip, Kale and Stilton Soup is healthy, hearty and so comforting! Easy to make on the hob or in a Soup Maker and special enough for a dinner party.
Course:
Soup
Cuisine:
British
Keyword:
Parsnip and Kale Soup, Parsnip Soup
Servings:
4
Calories:
272
kcal
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
1
tbsp
olive oil
or use cooking spray
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
500
ml
(2 cups) vegetable stock*
* only fill to maximum line on soup maker
4
tbsp
Stilton or blue cheese
crumbled
To Garnish
3
tbsp
Stilton
crumbled (optional)
2
tbsp
dried cranberries
finely chopped (optional)
salt & freshly ground pepper
Instructions
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.
Stir in the Stilton if using. Use an immersion blender to blend the soup until it smooth. Season to taste.
Garnish with the crumbled cheese and dried cranberries.
Soup Maker 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.
Nutrition
Calories:
272
kcal
|
Carbohydrates:
48
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
700
mg
|
Potassium:
1078
mg
|
Fiber:
8
g
|
Sugar:
13
g
|
Vitamin A:
7469
IU
|
Vitamin C:
118
mg
|
Calcium:
220
mg
|
Iron:
2
mg