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Broccoli & stilton soup

Broccoli & Stilton soup

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(94 ratings)

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

Nutrition and extra info

Nutrition: per serving

  • kcal340
  • fat21g
  • saturates9.6g
  • carbs13.8g
  • sugars5g
  • fibre6.9g
  • protein24.3g
  • salt1.4g
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Ingredients

  • 2 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 stick celery, sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 medium potato, diced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 knob butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1l low salt or homemade chicken or vegetable stock
  • 1 head broccoli, roughly chopped

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 140g Stilton, or other blue cheese, crumbled

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

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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Comments, questions and tips

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Comments (107)

TheBoyLard's picture

What a great recipe. Works really well with Yorkshire Blue and also freezes well. Served on Christmas Day.....everything barring the cheese made the night before and chilled then placed in the slow cooker. Added cheese 10 mins before serving. Great!

kerryp30's picture

I have made this soup a few times and have always been impressed.

Reading the previous reviews I used a little extra broccoli the second time (including all the tough stem from the second broccoli head for extra fiber) and it was very tasty and did have a brighter green colour.

It is also worth using a low salt stock as the recipe advises as it can be very salty using an oxo cube for example, but really you cant go wrong.

I have also subsituted the leek for another onion and again it worked well.

A great recipe

gin_ger76's picture

Really nice soup and easy to make. Just slightly lacking on flavour I would say which is why it's not a five star.

karenelizabeth61's picture

Have made this soup twice now. First time it was watery and not much taste. Have done as another user suggested and used one and a half broccoli heads. Success, everyone loved it, served at a family dinner, so much so that it's only home soup from now on.

8rachel8's picture

This soup is really good but I don't know where they're getting the nutritional information from. I was excited when I saw it because it is a low-carb vegetarian's dream - and high in protein too. Unfortunately, I suspect there is a mistake with the calculations. I put the recipe into two different online calorie counters and they both came up with about twice the grams of carbs and half the protein of that stated. Great recipe, but please check the calculations, BBC!

gooseberrycrumble's picture
3

Whilst this tastes fine, I wouldn't rave about it and probably won't bother to make again. It did, however, result in a more open-minded attitude to blue cheese (which I had previously avoided) which have this a nice creaminess.

lesley150's picture
5

Forgot the stars!

lesley150's picture
5

Gorgeous!
I'm just making my 2nd batch this week. I use maybe a head and half of broccoli but no stalk and it comes out lovely and thick.
Really does taste amazing and I don't like blue cheese in its own.
Thank you!

ceri_tregs's picture
5

This soup is HEAVEN!!!!! you HAVE to make it :)

aleksh's picture
5

This is delicious! I didn't use the celery, but added some fresh dill instead at the end of cooking and also used a different kind of blue cheese, but it just tastes yummy!

nmccarthy1104's picture
5

cant get enough of this soup on a cold day .... delicious and soooo tasty. even the cheese-aversive boyfriend likes it (though he wont eat a full portion now he knows it has blue cheese in!)

classychick31's picture
5

Beautiful soup, I didn't add the celery, easy recipe and very tasty.

Messymonkey's picture
5

Just made this and it really was lovely. I thought it might be a bit watery when I was boiling the veg but it really thickened up with the brocolli. Might just use a tad less stock next time.
If you dont like stilton don't let this put you off as you get nothing of the strong taste - my OH said he couldnt tell Stilton was in it.
Ideal dinner party starter. You can make right up to blending it then just reheat and drop your stilton in. Yum.

desertprincess's picture
5

Made this last night and it was beautiful...I did add a tiny bit more salt as I had used more water and felt I needed a little bit more flavour. I also used Gorgonzola instead of Stilton and a cup of light cooking cream. Perfect for cold nights.

gillian43's picture
5

Delicious, although left out the cheese.Will make again

peter-waite's picture
5

We made it today, as per the recipe but with cauliflower instead of broccoli, and it tastes great. Better than most restaurants. The Stilton taste is not too strong. The soup tasted smooth and creamy despite not having any cream in it. A good soup for anybody wishing to avoid adding cream to get a smooth texture. Will now be a regular menu item in our house.

dannycosta's picture
5

I dont personally like stilton but thought id give it a go. About to make it again for my nan amd other half cany wait. Yum yum

emurray4's picture
4

Straightforward recipe with great results. I used two leeks as am not a fan of celery and the end result was a light delicious soup which felt as nourishing as it looked.

wilmaandfreddie's picture
5

This was a lovely warming soup with flavour. Just loved the stilton addition and it looks so good too. Great to make in batches with the cheese left over from parties. Yummy

lucindamorrell's picture
5

Easy, cheap and straight forward to make, flavours balance each other out tasting neither too much like broccoli or blue cheese. Will now be a staple meal. Nice one!

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