Blue cheese and broccoli soup

Prep: 10 mins
Cook: 35 mins
Blue cheese and broccoli soup
A delicious and decadent starter for the season, with easy to come by ingredients.

2 tbsp rapeseed oil

1 onion, finely chopped

1 stick celery, sliced

1 leek, sliced

1 medium potato, diced

1 knob butter

1ltr low salt or chicken or vegetable stock

1 head broccoli, roughly chopped

140g blue cheese or Stilton, crumbled

Heat the rapeseed oil in a large saucepan and then add the onions, cooking until soft.

Adding a splash of water will prevent the onions catching.

Add the celery, leek, potato and a knob of butter.

Stir until the butter has melted, then cover.

Allow to cook for 5 minutes then 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.

Add the rest of the broccoli and cook for a further 5 minutes.

Using a food processor or blender, blitz until smooth.

Stir in the blue cheese or stilton, allowing a few chunky bits to remain.

Season with black pepper and serve with a garnish of a broccoli floret if you like.


Preparation Time
10 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Vegetables, Stock/Broth

Recipe Type

Level of Difficulty

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