Broccoli & stilton soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 1 oniondiced
- 1 medium potatodiced
- 2 stalks celerydiced
- 1 head broccolistems finely diced
- 750ml vegetable stock
- 50g stilton
- 8 small slices sourdoughtoasted
- snipped to serve chives
- 2 tbsp chiveschopped to serve
Nutrition: per serving
- kcal377
- fat9.4g
- saturates3.6g
- carbs52.6g
- fibre8g
- protein16.6g
- salt1.7g
Method
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.
