Try our broccoli soup with stilton toasts, then check out more vegetarian soup recipes such as our beetroot soup, jerusalem artichoke soup and broccoli soup.


  • olive oil
  • 1 onion, diced
  • 1 medium potato, diced
  • 2 stalks celery, diced
  • 1 head broccoli, stems finely diced
  • 750ml vegetable stock
  • 50g stilton
  • 8 small slices sourdough, toasted
  • snipped to serve chives
  • 2 tbsp chopped to serve


  • STEP 1

    Heat 1 tbsp oil in a large pan and fry the onion, potato and celery for 10 minutes until soft. Add the broccoli and cook for another 5 minutes before adding the stock. Simmer for 20 minutes, or until the potato is tender, and season well, then using a stick blender, whizz the soup until smooth and thick. Spread the stilton over the toasts, pour the soup into warmed bowls, and top with the toasts, chives and cashews.

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