Broccoli and Blue Cheese Soup

Lynsey's Kitchen

Broccoli & Blue Cheese Soup

A velvety, indulgent Vegetarian lunch serving 4 people—the perfect blend of vibrant greens and tangy blue cheese.

Prep 5m

Cook 20m

Serves 4

Type Veggie

What you need

600g Broccoli, chopped 1 Onion, chopped 1 Medium potato, diced 100g Blue cheese, crumbled 1 Vegetable stock cube 900ml Hot water Black pepper

Copy Shopping List WhatsApp to Phone

Recipe Tools ▾

Copy Shopping List WhatsApp to Phone

How to make

1

Load the Soup Maker

Add the chopped broccoli, onion, diced potato, vegetable stock cube, and 900ml of hot water directly into your soup maker.

2

Blend and Cook

Select the smooth soup setting and allow the machine to run its full cycle.

3

Finish and Serve

When the cycle has finished, add the crumbled blue cheese into the hot soup and blend again briefly until completely melted and creamy. Season to taste with black pepper.

Saucepan & Blender Method

Don't have a soup maker? No problem. For the recipes above, simply:

• Add all the ingredients (except the blue cheese) to a large saucepan.
• Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until the vegetables are completely soft.
• Carefully blend with a stick blender until smooth.
• Stir in the blue cheese and blend briefly until melted. Add a little extra stock or water if the soup is too thick.

Tip: Always check the seasoning at the end as blue cheese and stock cubes can already be quite salty!

310Calories

18gFat

22gCarbs

14gProtein

Enjoy, Lynsey Queen of Clean xoxo

most popular posts

Total Views: 0