Broccoli and Stilton Soup
This simple broccoli and stilton soup recipe is SO easy. Ready in under 30 minutes, perfect for batch cooking and naturally gluten free.
Servings: 4 portions
Ingredients
- 2 heads broccoli approx 750g
- 1 tbsp olive oil
- 300 g potato peeled and cut into small chunks
- 1 onion peeled and chopped
- 3 tsp chopped garlic
- 1 litre gluten free vegetable stock
- 250 ml milk
- 140 g Stilton cheese
Instructions
- Cut the broccoli into florets and place to one side. Cut any remaining stalk into small cubes (similar size to the potato chunks).
- Heat the olive oil a large pan, over a medium heat, then add the onion, garlic, potato and cubes of broccoli stalk. Mix well, place the lid on the pan and sweat over a low heat, stirring occasionally so the veg doesn't catch on the bottom too much.
- Remove the lid, add the broccoli florets and vegetable stock, mix well, then replace the lid. Bring to the boil then turn down to a simmer and cook for 10-15 minutes, until the veg is just cooked through.
- Remove from the heat, add the milk and crumble in the Stilton. Season with salt and pepper to taste, mix well then blend with a stick blender (or in a blender jug) before serving hot.
To make in the slow cooker:
- To make this soup in the slow cooker, add everything (except the Stilton and milk) to the slow cooker pan and cook on high for 2-3 hours or low for 4-5 hours. Add the milk and stilton, stir and blend before serving.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making this soup recipe.
- Storing and Freezing: Any leftovers of this soup can be kept in the fridge for up to 3 days, or frozen. I find it best to do this in portions so you can microwave what you need at-a-time.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Stilton and Broccoli Soup!
Nutrition
Serving: 1bowl | Calories: 366kcal | Carbohydrates: 40g | Protein: 20g | Fat: 17g
