Description
Broccoli and Stilton Soup, this creamy and delicious soup is super easy and can be made in under an hour. Serve with fresh bread.
Ingredients
Units
Scale
- 15ml (1 tbsp) oil
- 28g (2 tbsp) butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 heads broccoli, roughly chopped
- 1.5L (6 cups) vegetable stock
- 250ml (1 cup) double cream
- 170g (6oz) stilton cheese, crumbled
- 12 walnut halves, chopped
Instructions
- Heat the oil and butter in a large saucepan and fry the onion and celery for 5 minutes while stirring constantly.
- When the vegetables have softened, tip in the broccoli and pour in the vegetable stock. Cook for 10-15 minutes until the vegetables are soft.
- Pour in the double cream and let it heat through for 2 minutes.
- Transfer the contents, plus half of the blue cheese, to a blender and blitz until smooth.
- Divide the soup evenly between bowls and garnish with the remaining crumbled cheese and chopped walnuts. Serve immediately. Enjoy!
Notes
- The 3 broccoli heads that I used weighed just over 1kg (2.2lbs).
- Don’t just use the florets of the broccoli, add the stalks as well!
- If you can’t get hold of stilton, you can substitute it with any other type of blue cheese you can get your hands on.
- For a lighter version of this soup you can replace the double cream with creme fraiche. The healthiest route would be to omit all types of cream and replace it with more stock.
- If you’re not following a keto or low carb diet, you can substitute some of the broccoli with potato.
- Prefer a chunkier soup? Merely blitz the soup for a second or two to achieve the desired consistency.
- Don't have any celery? Check out these celery substitutes to use instead!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Boil
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 270
- Sugar: 4 g
- Sodium: 897.1 mg
- Fat: 23.7 g
- Saturated Fat: 12.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 7.8 g
- Fiber: 1.2 g
- Protein: 7.9 g
- Cholesterol: 53.9 mg