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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

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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

Preparation 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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