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Celariac and blue cheese soup
Celariac and blue cheese soup

Before you jump to Celariac and blue cheese soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Mostly, people have been conditioned to think that “comfort” foods are terrible for the body and have to be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Otherwise, comfort foods could be very nourishing and good for you. There are several foods that really can improve your moods when you consume them. If you are feeling a little bit down and need a happiness pick me up, try a couple of these.

It’s easy to overcome your bad mood when you eat grains. Millet, quinoa, barley, etc are terrific at helping you be happier. They help you feel full as well which can really help to make your mood better. Feeling starved can truly bring you down! The reason these grains help your mood so much is that they are easy to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, improves your mood.

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to celariac and blue cheese soup recipe. You can have celariac and blue cheese soup using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Celariac and blue cheese soup:
  1. Get 1 medium onion
  2. You need 10 oz celariac peeled and cut into 2cm chunks
  3. Take 1 large baking potato,Chopped
  4. Prepare 2 tbsp chopped fresh sage leaves
  5. Use 600 ml 1 pint vegetable stock
  6. You need 300 ml Pint single cream
  7. Get 8 oz vegetarian blue cheese eg Stilton or Dolchelatte diced
  8. Get 1 Fresh Chives and deep fried sage leaves to garnish (optional)
  9. Prepare 25 grams butter
Instructions to make Celariac and blue cheese soup:
  1. Melt the butter In a large pan and gently fry the vegetables and sage for 5 mins. Stir in the stock and bring to the boil. Cover and simmer for 15 mins until the vegetables are tender.
  2. Transfer to a food processor and whizz until smooth (you may need to do this in batches) Return the soup to the pan and stir in the single cream and half the blue cheese, Cook over a low heat until the cheese has melted but do not allow to boil, season to taste.
  3. Divide the soup between serving bowls and sprinkle with the remaining blue cheese, the chives and deep fried sage leaves if liked, to serve

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