Recipe of the week: Spinach, Watercress and Wensleydale Soup

Green is good!

Hello food.....

Green, very green!

I was driving back from Mum and Dad's on Sunday night trying to think what on earth I would have for lunch at work this week. I had some spinach, oooo a salad - bit boring, some Leek and Pottato soup that had ended up just tasting of celery, yuk, some wensleydale, yes excellent, but what with? Then it struck me. Just add to the soup I already had. So this recipe was born.

It's an interesting colour, but I believe it actually works quite well. See what you think:


  Ingredients

• 1 Carrot
• 1 Leek
• 2 Sticks Celery
• 1 White Onion
• 2 Cloves garlic
• 10ml Vegetable Oil
• 5g Thyme
• 1 Bay Leaf
• 500ml Chicken/Veg Stock
• 200g Spinach
• 75g Watercress
• 100g Wensleydale Cheese



The fear after the first explosion

• Salt and Pepper

Method

1. Roughly chop carrot, leek, celery, onion, garlic and cook on a medium heat in the oil for about 5-7 minutes, until everything softens. Add salt, pepper, thyme and bay leaf.
2. Cover in the chicken/veg stock and leave to simmer for about 10 minutes, so all flavours are released.
3. Add Spinach and watercress and remove from heat, stirring until both are wilted.
4. Zjuszh up in blender until nice and smooth (make sure the lid is on so you do not get a green kitchen as I did!)
5. When the soup is still warm, but not boiling hot, crumble chuncks on Wensleydale in and stir so it melts slightly.
6. Check for seasoning to your taste.
7. Serve.

I'm not going to pretend that with the cheese it is the healthiest soup ever. But there's plenty of veg and Spinach is always good for you. Popeye agrees!

Enjoy! Please let me know if you try it. www.facebook.com/jessmessesfood or jessesmesses@hotmail.co.uk