Broccoli & Stilton Soup

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2 tbsp rapeseed oil

1 onion, finely chopped

1 stick celery, sliced

1 leek, sliced

1 medium potato, diced

1 knob butter

1 l low salt or homemade chicken or vegetable stock

1 head broccoli, roughly chopped

140 g stilton, or other blue cheese, crumbled


1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid.

2. Allow to sweat for 5 minutes. Remove the lid.Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

3. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

Bon Appetit!

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