Tuesday, 14 October 2014

Broccoli and Stilton Soup

As the nights are starting to draw in and there is a bit of a nip in the air, I'm starting to crave warm, comforting food for my evening meal. I'd fancied having a go at making this soup for a while now, and I have to say it hits the comfort food spot perfectly. It's perfect for chilly autumn evenings with a lovely big hunk of warm homemade bread for dipping. Soup is still very much underrated in my humble opinion, being so easy and inexpensive to make, but also tasty and good for you! This one in particular is all those things. 

For blue cheese fans, this is a dream come true, but for those of you who aren't a fan or prefer a milder flavour using mature cheddar would also work nicely. 

(Serves 4 as a starter, 3 as a main. Takes 30 mins)


A generous glug of olive oil
1 onion, roughly chopped
1 potato, roughly chopped
3 garlic cloves, crushed 
A large head of broccoli, cut in to florets and chop the stalk 
800ml veg/chicken stock
200g Stilton cheese (plus extra for sprinkling)


1. In a large saucepan, add the olive oil and throw in the potato, onion and garlic, and cook on a medium heat for 10 mins.

2. Add the broccoli and stock and cook for a further 8-9, until the veg is tender and retained its colour. (This recipe is particularly great and thrifty because it uses up the broccoli stalk too, which is packed with nutrients but which usually gets thrown away). 

3. Crumble in the Stilton and stir through. Zizz with a hand blender until smooth. Season to taste and crumble extra Stilton on top if you really really love Stilton.

Serve with freshly cut homemade bread for a gorgeous, hearty winter tea.

Easy, hearty, delicious soup made from scratch on to the table in less than 30 mins. It's a perfect after uni/work pick-me-up meal that will rejuvenate you and satisfy your tastebuds too. 

Let me know if you've tried this or have any soupy recommendations! 

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