Broccoli & Stilton soup

Broccoli & Stilton soup

This deliciously creamy soup can also be made with frozen broccoli instead of fresh.

By , 21 September 2015
Broccoli & Stilton soup
  • Ready in: 30 mins
  • Serves: 4
  • Price: 71p per serving
Nutritional Info
Each 100g serving contains
  • Fat 20.2
    29%
  • Sat Fat 9.9
    50%
  • Sugar 3.8
    4%
  • Salt 1.4
    23%
  • Cals 297
    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1243kJ/297kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 leek, trimmed and thinly sliced
  • 1 large baking potato, peeled and cubed
  • 650ml vegetable stock, made with 1 stock cube
  • 1 large head of broccoli (discard the stem), cut into florets
  • 100g reduced-fat crème fraîche
  • 120g Stilton
Method
  • Heat the oil in a large pan, add the onion and cook for another 2 minutes.

  • Add the potato and stock, and bring to the boil. Cover and simmer for 10-12 minutes. Add the broccoli and cook for 5 minutes, until tender.

  • Using a processor or hand-held blender, whizz the soup until smooth and creamy; it will still be hot, so be careful.

  • Stir in the crème fraîche and heat the soup through again. To serve, crumble over the Stilton and sprinkle with freshly ground black pepper.