National Soup Month- Broccoli and Stilton Soup Recipe

National Soup Month- Broccoli and Stilton Soup Recipe

We are kicking off 2018 by celebrating national soup month. We will be posting our favorite soup recipes weekly throughout January! Starting off with a Broccoli and Stilton soup recipe! Broccoli and Stilton soup  Ingredients 2 tbsp rapeseed oil 1 onion, finely chopped 1 stick celery, sliced 1 leek, sliced 1 medium potato, diced 1 knob butter 1l low salt or homemade chicken or vegetable stock 1 head broccoli, roughly chopped 140g Stilton, or other blue cheese, crumbled   Method

1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a soup maker and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

Alternatively why not use our soup friendly 2 in 1 food processor and blender. If you’ve tried this recipe out and enjoyed it, or have any soup recipes of your own, we’d love to hear from you, share a picture or let us know about it on Facebook, Twitter or Instagram.