You will need:

500 ml water
1 packet of baby spinach
4-5 kale leaves (stalks included)
1 grated carrot
Salt and pepper, to taste
100 g Blue cheese


1. Place the kale, spinach, carrot, seasoning and water in a pot and cook through and simmer on a low heat until the carrot is soft.

2. Remove from heat. Using a stick blender, purée the soup and then place the pot back on the heat.

3. Crumble blue cheese in and stir until melted through.

4. Pour into serving dishes and serve immediately. If desired, serve with a swirl of cream.

Makes 4 starter servings, or 2 main servings.