Ingredients
1 large potato
1 litre vegetable stock
200g chopped kale
100g Stilton Cheese
3 tbsp double cream
Fresh nutmeg
Method
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Put 1 large peeled and diced potato and 1 litre hot stock in a large pan. Cover, bring to the boil and cook for 10 mins until potato is tender.
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Add 200g chopped kale and 100g crumbled Stilton, cover, and cook for a further 5 mins.
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Stir in 3 tbsp double cream and a generous grating of fresh nutmeg. Season well, then blend half the soup before mixing it back into the unblended half.
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Serve with some extra Stilton crumbled on top.
PER SERVING
298 kcals, protein 11g, carbs 13g, fat 23g, sat fat 14g, fibre 2g, sugar 1g, salt 3.1g
