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Recipe by olive magazine

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1. Cook the onion in 1 tbsp olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender (about 10 minutes).
2. Add the broccoli and cook for 3-4 minutes until just tender but still bright green. Add half the cheese and whizz to a smooth soup in a blender. Season then serve with the rest of the cheese crumbled over.

Per serving

227 kcalories, protein 11.8g, carbohydrate 16.1g, fat 13.3 g, saturated fat 6.1g, fibre 3.5g, salt 2.66 g

Latest comments and suggestions

• LynnP

  27 December 2007

  LynnP commented on this recipe

  I made this recipe today after Christmas with broccoli that needed using up and it was lovely to have with crusty bread after heavy christmas food! I just added a little double cream at the end to make it creamy. Mmm Lovely!

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• Alison

  31 December 2007

  Alison commented on this recipe

  this is a nice simple-to-make soup ... however, i only used half of the suggested amount of blue cheese as i didn't want the broccoli taste overpowered by the cheese flavour.

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• Mortisha

  05 January 2008

  Mortisha commented on this recipe

  That soup is delicious!! I used to buy Tescos Broccoli and Stilton soup but they changed the recipe and it didn't taste so good. This soup is miles better. Thanks.

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• Gemma Russell

  05 January 2008

  Gemma Russell commented on this recipe

  This soup was really tasty, i didnt use as much stilton as suggested - i put more into the actual soup - approx 70gms but didnt crumble any over it at the end as i'm not a great lover of stilton!

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• Nichola Balmer

  12 January 2008

  Nichola Balmer rated this recipe

  

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• May

  13 January 2008

  May commented on this recipe

  Made this today for lunch at our home in southern Spain. Served wiith crusty bread, a glass of Rioja and a view over the Med - fabulous!!

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• May

  13 January 2008

  May rated this recipe

  

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• Lynda

  16 January 2008

  Lynda commented on this recipe

  Hi I make soup for lunch at work and keep it in the freezer, I am presuming this recipe is ok to freeze? Kind regards, Lynda

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• likethisfood

  06 February 2008

  likethisfood rated and commented on this recipe

  

  Initially I was worried that there wasn't enough stock and I did think it would be thicker....but it was simple and delicious and worth giving it a go - even if you're not a fan of blue cheese like me!

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• sugadude

  13 March 2008

  sugadude rated and commented on this recipe

  

  fantastic! ate what we could and froze the rest! and that was 2 weeks ago and i got it out today and it tasted even better with a bit of ciabatta and some stilton crumbled upon the top! gorgeous!! x

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• Jennji

  26 March 2008

  Jennji rated and commented on this recipe

  

  My husband made this soup last night, he used 420g of broccoli instead of the 300g and as I don't like blue cheese, so we used about 125g of west country brie instead. 3/4 of it was mixed with the soup and the rest chopped as a garnish on top. It was lovely. Very rich though. Even my 3 year old loved it!!! Will definately make it again!!!! Served with some nice tiger bread.

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• Barbara

  07 April 2008

  Barbara rated and commented on this recipe

  

  Very enjoyable, real 'comfort' food. More please!!

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• Eileen

  09 April 2008

  Eileen commented on this recipe

  Broccoli and blue cheese are my fav so want to make this, but can any one tell me how much stock to use. It is not clear on recipe

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• James Court YMCA

  18 April 2008

  James Court YMCA rated and commented on this recipe

  

  We made it with Roquefort cheese because that was available in a small portion. It was beautiful, much tastier than we expected.

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• Caroline

  11 June 2008

  Caroline rated and commented on this recipe

  

  Wonderful. Simple to make and delicious. This will become a staple in my house.

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• sal

  09 July 2008

  sal rated and commented on this recipe

  

  Lovely

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• whoatethec00kies

  10 July 2008

  whoatethec00kies rated and commented on this recipe

  

  Made this with frozen broccoli and no cheese, it was still lovely! Will definitely make again.

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• wkml

  21 July 2008

  wkml rated this recipe

  

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• BERNARD

  30 July 2008

  BERNARD rated and commented on this recipe

  

  Eay recipe. Very strong flavours. Maybe too strong?

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• Juno

  26 August 2008

  Juno rated and commented on this recipe

  

  Easy to make. Finished up too thick in consistency. The smell and flavour of the cheese overpowered the broccoli. Would use more stock and less cheese if I make it again.

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Ingredients

• 1 large onion , roughly chopped
• olive oil
• 1 large potato , peeled and cubed
• 1l vegetable stock
• 1 head broccoli , about 300g, roughly chopped
• blue cheese, such as Stilton or roquefort, about 100g, crumbled

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 1 large onion , roughly chopped
• olive oil
• 1 large potato , peeled and cubed
• 1l vegetable stock
• 1 head broccoli , about 300g, roughly chopped
• blue cheese, such as Stilton or roquefort, about 100g, crumbled

Per serving

227 kcalories, protein 11.8g, carbohydrate 16.1g, fat 13.3 g, saturated fat 6.1g, fibre 3.5g, salt 2.66 g

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