1 large potato
1 litre vegetable stock
200g chopped kale
100g Stilton Cheese
3 tbsp double cream
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.
Add 200g chopped kale and 100g crumbled Stilton, cover, and cook for a further 5 mins.
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.
Serve with some extra Stilton crumbled on top.
298 kcals, protein 11g, carbs 13g, fat 23g, sat fat 14g, fibre 2g, sugar 1g, salt 3.1g