Lunch · Medium
Broccoli & Stilton soup
A blended broccoli and potato soup finished with Stilton cheese. Cook the potato and broccoli stem before the florets, then melt the cheese into the hot soup off a vigorous boil.
- Protein
- 11g
- Energy
- 274 kcal
- Carbs
- 21g
- Fat
- 17g
- Time
- 35 min
- Serves
- 5
What you need
Ingredients
Measured for 5 servings.
- 30 mlRapeseed Oil
- 120 gOnion
- 1 pcs (approx. 100 g)Celery
- 100 gLeek
- 180 gPotatoes
- 15 gButter
- 1000 mlVegetable Stock
- 1 pcs (approx. 600 g)Broccoli
- 140 gStilton Cheese
Make it
Method
Finely chop the onion, slice the celery and leek, and dice the potato. Separate the broccoli florets from the stem; peel any tough stem and cut it into small pieces so it cooks with the potato.
Heat 30 ml rapeseed oil in a large pot over medium heat. Soften the onion for about 3 minutes. Add celery, leek, diced potato and 15 g butter; cover for 3 minutes, stirring once, without browning. Pour in 1000 ml vegetable stock and add the broccoli stem. Simmer for 8–10 minutes until the potato is nearly tender.
Add the florets and simmer for another 4–5 minutes until a stem piece is easily pierced but the broccoli remains green. Remove from the heat and blend carefully until smooth. Crumble in 140 g Stilton and stir until it melts; do not boil the cheese. Divide into five bowls.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 11g
- Carbs
- 21g
- Fat
- 17g
- Energy
- 274 kcal
