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Purple sprouting broccoli, buttermilk & blue cheese soup in two bowls

Purple sprouting broccoli, buttermilk & blue cheese soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal427
fat31g
saturates15g
carbs20g
sugars7g
high infibre6g
protein13g
salt1.3g
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Ingredients

  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 large potato (about 300g), cut into 2cm cubes
  • 250g purple sprouting broccoli (stalks, florets and leaves), roughly chopped
  • 1.1 litres vegetable or chicken stock
  • 100ml buttermilk
  • 100g blue cheese, crumbled
  • 3 tbsp double cream
  • ½ lemon, juiced
  • 30g mixed seeds
  • ½ small bunch of chives, finely sliced

Method

  • STEP 1

    Heat the oil in a flameproof casserole or saucepan over a medium heat and fry the onion and celery with a pinch of salt for 10 mins until beginning to soften. Add the potatoes, broccoli and stock, and bring to a simmer. Cover and cook for 20-25 mins, or until the thick broccoli stalks are tender enough to pierce with a cutlery knife. Remove from the heat and add half the buttermilk and 80g of the blue cheese. Blitz everything together using a hand blender until smooth. Season to taste, then stir in the cream, remaining buttermilk and the lemon juice.

  • STEP 2

    Ladle the soup into the bowls and top with the rest of the cheese, the seeds, chives and a drizzle of olive oil, then serve.

Recipe from Good Food magazine, March 2022

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A star rating of 5 out of 5.2 ratings
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