Broccoli & Stilton soup
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✓ Diabetic-Friendly✓ Gluten-Free✓ Vegetarian⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Cooking Liquids1
Vegetable Stock1 piecemissing
Dairy2
Butter1 piecemissing
Stilton Cheese140 gmissing
Nuts & seeds1
Rapeseed Oil2 tablespoonmissing
Vegetables5
Onion1 piecemissing
Celery1 piecemissing
Leek1 slicemissing
Potatoes1 piecemissing
Broccoli1 piecemissing
Nutrition (per serving)
≈ Estimated474Calories
12gProtein
18gCarbs
39gFat
Instructions
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.
2
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
3
Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
4
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.
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