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 Stilton.

Prep 10m

Cook 20m

Serves 4

Type Veggie

What you need

2 heads Broccoli 100g Stilton cheese 1 Large white onion 1 Large potato 1L Veg stock 2 Garlic cloves Olive oil & Butter Nutmeg & Pepper

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How to make

1

Sauté the Base

Heat oil and a knob of butter in a large stockpot. Sauté the onion and garlic for 5 minutes until soft. Add the cubed potato and cook for another 2 minutes.

2

Simmer the Greens

Add the chopped broccoli florets and stalks. Pour in 1 litre of vegetable stock. Bring to the boil, then simmer for 10-15 minutes until the broccoli is perfectly tender.

3

Blitz & Indulge

Remove from heat. Use a hand blender to liquidise until smooth. Crumble in 80g of the Stilton and stir until melted. Add a pinch of nutmeg and plenty of black pepper.

4

Serve

Ladle into warm bowls. Top with the remaining crumbled blue cheese and serve with a thick slice of warm crusty bread.

310Calories

18gFat

22gCarbs

14gProtein

Enjoy, Lynsey Queen of Clean xoxo

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