Broccoli and Stilton Soup

Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like. Or, warm up wintry days with a pan of this. Inspired by deliciousmagazine.co.uk

1 head broccoli, florets trimmed, stalk chopped

Knob of butter for frying

Olive oil for frying

2 celery sticks, chopped

1 large leek, chopped

4 spring onions chopped (or 2 large salad onions)

2 vegetable stock pots/cubes

150 g stilton, crumbled

Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.

To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.

Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories183

% Daily Value *
Total Fat 14g18%

Saturated Fat 9g45%

Trans Fat 0g
Cholesterol 33mg11%
Sodium 1058mg46%
Total Carbohydrate 7g3%

Dietary Fiber 1g4%

Total Sugars 3g
Protein 8g

Vitamin A 30mcg4%
Vitamin C 26mg29%
Potassium 364mg8%
Vitamin K 72mcg60%
Riboflavin 11mg847%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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