Broccoli & stilton soup
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Broccoli & stilton soup

By Caroline Hire

A smooth blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 340
  • fat 21g
  • saturates 9.6g
  • carbs 13.8g
  • sugars 5g
  • fibre 6.9g
  • protein 24.3g
  • salt 1.4g

Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 stick celery, sliced
  • 1 leek, sliced
  • 1 medium potato, diced
  • 1 knob butter
  • 1l low salt or homemade chicken or vegetable stock
  • 1 head broccoli, roughly chopped
  • 140g Stilton, or other blue cheese, crumbled

Tip

Use a soup maker

Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

Dinner party tip
Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.

Method

  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

  2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

  3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

  4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

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