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How to cook Broccoli and Stilton Soup (v)

Broccoli & Stilton Soup in a white bowl

Rosemary demonstrates how to make this luxurious soup.

This easy-to-make healthy soup works well as a filling lunch or as a really tasty starter, with fewer calories than you might imagine!

This soup is suitable for freezing but is better frozen before adding the milk, then when reheating for use, add the milk but avoid boiling.

Serves six
Per serving: 182 Calories, 5.5g fat
Prep time 10 mins
Cook Time 20 mins


Ingredients

2 medium onions, chopped
2 large potatoes, peeled and chopped into small pieces
1200ml vegetable stock, (use two vegetable stock cubes or stock pots)
340g broccoli, cut into florets including stork
84g Stilton cheese, crumbled
150ml semi-skimmed or skimmed milk
Freshly ground black pepper


Method

    1. Heat a non-stick pan and spray with rapeseed oil. Dry-fry the onion with the freshly ground black pepper until the onion is soft.
    2. Add the stock and the potatoes and bring to the boil and cook for 10 minutes.
    3. Add the broccoli, including any bits of stalk, and cook for a further 10 minutes until cooked.
    4. Liquidise until smooth.
    5. Add the crumbled stilton and the milk and gently heat through without boiling and serve in warm dishes.
Cook’s tip: This soup is suitable for freezing but is better frozen before adding the milk, then when reheating for use, add the milk but avoid boiling.

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