Simple broccoli & Stilton soup recipe

Broccoli & Stilton soup recipe is one of my favourite soups this time of year. With the cheese in it, it makes it a very filling soup so simply served with bread and some salad sticks to dip in. The kids no surprise hate it though so it is one for the grown ups here. I used to do it in the pressure cooker but the broccoli always was a little more done than I liked so this time I did it different and an energy saving tip that means your broccoli still remains green and nutrients.

So to make this simple broccoli & Stilton soup recipe  you need to serve four:

2 heads of broccoli – washed and cut into small florets. The stalk can be added. Just peel the harder skin off  and slice the inside. Full of goodness!!!

2-3 medium potatoes peeled and finely chopped

2 medium onions peeled and finely chopped

1 & 1/4 pints of water or fresh vegetable stock. Stock cubes ruin it I think.

1 generous teaspoon of Dijon mustard

150g Stilton crumbled

a little bit of oil

Freshly ground pepper

1 tsp smoked paprika (optional)

To make the broccoli and Stilton soup you need to:

• Heat the oil in a large saucepan (one that has a lid) then add the onion and potatoes and cook until beginning to go transparent. Keep stir though as potato do like to stick on the bottom.
• Add the broccoli and cook for a further 2-3 minutes. Add some freshly ground pepper and smoked paprika if using and cook for 30 seconds or so.
• Add the water and give a good stir then add the mustard.
• Bring to the boil, then simmer for 2 minutes then stir. Now switch off the hob and put a lid on the pan and leave for 15-20 minutes. I left it for 30mins as I took the dogs out.
• Now check to make sure all the veg is cooked through, then blitz with a blender until smooth. At this point you may want to add a bit more liquid, use either a little more water, milk or fresh vegetable stock.
• At this point you can freeze it. If freezing it defrost before using and gently heat then continue as below.
• Add the Stilton to the warm soup and stir until it has completely melted in.

Served with a bit more freshly ground pepper on top, crusty bread and vegetable sticks.

You may also like my Christmas carrot and coriander soup recipe