Sweet as that scene was, you don’t need to go to cooking school to know that the blue soup from Bridget Jones’ Diary isn’t safe to eat.

So I’ve come up with a rather super alternative… Spirulina.

This health-charged ingredient is loaded with nutrients and antioxidants that benefit your body and brain – and it turns your food a brilliant shade of blue. Perfect for zhuzh-ing up Bridget’s leek and potato soup.

Bridget Jones’ Blue Leek And Potato Soup

Prep time: 10 minutes

Total time: 35 minutes

Serves 4

2 leeks, finely chopped

3 potatoes, peeled and chopped into bite-sized pieces

1 onion, diced

small bunch of fresh thyme

1 tsp spirulina

1 bay leaf

1 litre vegetable stock

2 tbsp olive oil

100ml plant-based cream (optional)

Method

In a large stock pot, add your olive oil, onions and leeks. Cook on medium high until softened but not browned – around 8-12 minutes. Then add the potatoes, thyme (leave whole) and bay leaf. Cook for 5 minutes till aromatic then add the stock.

Simmer the soup for 15-20 minutes until your potatoes are soft and cooked through.

Just before you serve, remove the bay leaf & thyme bunch then stir in the spirulina and plant based cream to make the soup vibrant and creamy.

If you prefer smooth over chunky when it comes to soup, use a hand blender to blitz before serving.

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