The perfect soup to keep those cold and flu bugs at bay; full of vitamin C, iron, B vitamins and antioxidants. The blue cheese makes it that bit more exciting on a dreary January day. Although high in saturated fat, blue cheese is full of calcium and also probiotics - great for gut health and immunity. Keep the portion size to 1-2 tsp of blue cheese if you are looking to reduce body fat.
My recipes are always created with the whole family in-mind; so why not substitute the crumbled blue cheese for a dollop of cream cheese or natural Greek yoghurt for little ones.
For those who are pregnant and if you wish, you can still eat blue cheese as long as it is made with pasteurised milk and you cook it until piping hot (I use Saint Agur, which is pasteurised).
The Ingredients
Makes 4 portions (double up the ingredients and bung a load in the freezer for a rainy day):
1 splash of refined olive oil (higher smoke point)
1 cup of chopped white onion (I use pre-chopped, frozen for ease and less waste)
1 carrot (leave skin on for added nutrients)
1 stick of celery
2 tsp ground ginger
1 tsp garlic granules
300ml boiled water
2 bags (160g) of fresh watercress, spinach and rocket
1 chicken stock cube (use low-salt for family-friendly)
Ground pepper
Blue cheese of choice (I use Saint Agur, which is pasteurised. Remember, if pregnant, always look for pasteurised and ensure you cook it until piping hot)
The Method
Add the olive oil to a pan on medium heat.
Add the chopped onions; sweat by themselves for 2 minutes if frozen. Chop the carrot and celery and add - move everything around the pan to ensure all covered in olive oil. Let them all sweat for a further 5 minutes or until they start to brown.
Add the ground ginger and garlic granules. Stir continuously for a minute.
Add the boiled water and stock cube. Stir until the stock cube disperses / dissolves.
Add the fresh watercress, spinach and rocket. Add a few turns of ground pepper. Stir for 30 seconds.
Reduce heat to low-medium and allow to simmer for 30-40 minutes.
Allow to cool slightly then add to a blender to smooth.
Pour into a bowl; crumble your chosen blue cheese on the top. Enjoy with a slice of warm sourdough or rye bread.
For more recipe ideas, find me on Instagram @nappyvalleynutrition
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