Stilton and Broccolli Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 14.4 g
  • Cholesterol: 3.0 mg
  • Sodium: 249.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 16.2 g

View full nutritional breakdown of Stilton and Broccolli Soup calories by ingredient
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Number of Servings: 4


    2 Potatoes, cubed,
    1 whole onion, chopped.
    2 Vegetable Stock Cubes,
    250g Blue Stilton cheese
    A whole head of broccolli.


Fill a large pan with water. Mix in the vegetable stock cubes, the potatoes and the onions. Bring to the boil.

In the meantime, pull off the broccolli stems and slice the greens off the top. You do not use the stems in this recipe - think of it as giving the broccolli a hair cut! Put the stems aside and use them steamed as a side dish for another meal. If there is not a lot of space in the pot, ladle out some of the stock water, trying to keep as many of the vegetables still in the pan as possible. Put the broccolli greens into the boiling pan and reduce heat to a simmer for around twenty minutes.

Roughly chop the stilton into cubes and add to the pot. Stir over a medium heat until the cheese has melted. Remove from heat and leave to cool.

When cool, use a food processor to blend the soup together until smooth. If you had to remove of some of the liquid, then add it in now after you have blended it and stir well. Reheat the soup and serve.

Makes six servings of around two cups per portion. If your potatoes are larger or you added more water then you have more servings to freeze for a later date!

* When complete, this soup can be frozen in seperate portions and defrosted for a quick, easy and delicious lunch.

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