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Lunch | Vegetarian

Broccoli and Stilton soup

A powerhouse lunch for your immune system, blood vessel health and brain function

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Broccoli and Stilton soup recipe
Serves:
4
Preparation:
10 Mins
Cooking:
35 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Celery, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Broccoli and Stilton soup?

A powerhouse lunch for your immune system, blood vessel health and brain function

 

Ingredients

Method

Ingredients

400g broccoli nutritional information
400g broccoli
5/g1 knob butter nutritional information
5/g1 knob butter
70g/1 stick celery, sliced nutritional information
70g/1 stick celery, sliced
80g/1 leek, sliced nutritional information
80g/1 leek, sliced
100g/1 onion, finely chopped nutritional information
100g/1 onion, finely chopped
150g/1 medium potato, diced nutritional information
150g/1 medium potato, diced
25ml/2 tbsp rapeseed oil nutritional information
25ml/2 tbsp rapeseed oil
140g stilton, or other blue cheese, crumbled nutritional information
140g stilton, or other blue cheese, crumbled
1 litre of vegetable stock (20g/2 x stock cubes) nutritional information
1 litre of vegetable stock (20g/2 x stock cubes)
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft.
2) Add the celery, leek, potato and butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes.
3) 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.
4) Add the rest of the broccoli and cook for a further 5 minutes.
5) Transfer to a blender and blitz until smooth.
6) Stir in the stilton and allow to melt. Re heat if needed.
7) Season with black pepper and top with toasted croutons (optional) serve.

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