Broccoli and Stilton Soup

22 Feb

Broccoli and Stilton Soup“Soup is really filling,” insisted Mrs G. “It’s ideal diet food.”

This may be the case, but unfortunately tagging something as ‘diet food’ is an ideal way of putting me off eating it. Especially when I’m on a diet.

As this week’s meals were always going to consist of using up slightly elderly vegetables from the bottom of the fridge this was obviously a sign though and so I bravely delved deep into the salad tray and dug out a couple of heads of broccoli.

There is only one thing that can make broccoli soup worthwhile and that’s a heck of a lot of stilton. Unfortunately, stilton is not a common staple in the Lazy Gastronome fridge and so I had to resort to a generic Danish blue.

The results were good, every bit as good as a shop bought soup in fact. By keeping the preparation quick the green colour of the broccoli was maintained as well, making the dish look every bit as good as it tasted.

I used so much cheese that I’m not sure it really counts as diet food, but it was certainly filling and I didn’t have to over-endulge to feel satisfied.


1 onion, chopped
1 medium-sized potato, chopped into cubes, but not peeled
1 or 2 heads of broccoli, roughly chopped
1 pint of vegetable stock
200g stilton (but I cheated and didn’t notice the difference)


Fry the onion in a little oil until softened.

Add the stock and potatoes and cook for 5-10 minutes until the potatoes are almost completely softened.

Add the broccoli to the pan along with most of the cheese (best to crumble it in) and cook for 5 minutes, stirring constantly.

Blend the soup in a food processor, or in the pan with a hand-held blender.

Serve in bowls with the remaining cheese crumbled on top.


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