Ingredients:

1 medium califlower, chopped into florettes
2 large leeks, peeled and chopped roughly
1 onion, peeled and chopped
Knob of butter
Chicken stock (enough to cover the veg in the pan.)
wedge of stilton
dash of double cream

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Melt the butter in your stockpot, add the chopped veg. Put lid on and 'sweat' for a couple of minutes. Add enough chicken stock to cover the veg. Simmer until tender. Add the crumbled stilton and a dash of cream. Simmer until the cheese has melted. Blend until smooth and add a good grind of black pepper.

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Fitday states this is approx 70g per pan, but you'll get a good 2 - 3 litres of soup for your carbs.