There’s nothing quite like a warm bowl of soup to rejuvenate when you’re feeling tired or unwell. While all sorts of vegetables are suitable for homemade soups, this recipe requires a mix of greens and robust Stilton, commonly known as blue cheese.
It’s creamy and thick, unlike most vegetable-based soups, but it’s low in calories, with just 175 calories per serving. Featured in the Fast 800 Easy Recipe book, the recipe has numerous health benefits.
“Thanks to the soluble and insoluble fibre in the onion, celery and broccoli, this richly flavoured green soup will give your healthy gut microbes a good boost to help support your immunity”, stated the book authors, Clare Bailey and Justine Pattison, reports the Express.
Broccoli and Stilton soup recipe.
Ingredients:
One tbsp olive oil
One large onion peeled and roughly chopped
Four celery sticks, trimmed and sliced
One chicken or vegetable stock cube
200g broccoli, cut into small florets
100g Stilton
A small handful of parsley or chives to serve (optional)
Method:
Pour the oil into a large saucepan and set the heat to medium. Add the onion and celery and fry for five minutes until soft, stirring continuously.
Next, add the stock; crumble in the cube and add one litre of water. Bring it to a boil, then lower the heat and simmer for 10 minutes.
Stir the soup occasionally as it simmers, then add the broccoli and cook for an additional five minutes (or until the vegetables are tender). Remove the pan from the heat and blend its contents with a stick blender.
If you don’t have one, let the soup cool slightly and blend in a food processor until smooth. At this stage, add the cheese to the pan, but remember to reserve 25g for later.
Put the pan back on a low heat and stir the soup until the Stilton has melted. If the mixture appears too thick, you can add a splash of water.
Season with plenty of ground black pepper, but be cautious with the salt, as the cheese is quite salty. Mix the seasoning to ensure it permeates the entire soup, then distribute the mixture among four warmed bowls and crumble over the remaining Stilton.
Finish with a dusting of fresh, chopped parsley or chives if available.