Broccoli & stilton soup

Soup Recipes

Preparation and cooking time

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

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

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


  • 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
Courgette, leek & goat’s cheese soup


  • STEP 1

Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

  • STEP 2

Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.

  • STEP 3
Chunky Bolognese soup with penne

Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.

  • STEP 4

Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.

  • STEP 5

Carefully transfer to a blender and blitz until smooth.

  • STEP 6
Cider & onion soup with cheese & apple toasts

Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

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