Broccoli and Stilton Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and roughly chopped)
  • 1 celery stick (finely sliced)
  • 1 leek (finely sliced)
  • 2 small potatoes (peeled and cut into small chunks)
  • 1 slice of butter
  • 1 litre of hot vegetable stock
  • 1 head broccoli (roughly chopped) and a few bits of the chunky part.
  • 140g stilton (crumbled)
  • Salt/ pepper
  • Olive oil
  1. Heat a dash of oilve oil in a large saucepan and once hot add the onions and garlic with a pinch of salt. Gently cook for a couple of minutes.
  2. Add the celery, leek and potatoes with the butter. Mix everything together until the butter has melted. Add the lid and leave everything to sweat for 5 minutes.
  3. Take the lid off the pan and pour in the vegetable stock. Add the chopped broccoli head and a few bits of the chunky bit. Bring the pan to a gentle boil and leave to boil for around 15-20 minutes or until all the vegetables and soft.
  4. Take the pan off the heat and using a hand blender blend all the mixture together until smooth. You should end up with a thick and creamy texture.
  5. Stir in the crumbled stilton into the soup and then give it another quick blend for just around 30 seconds.
  6. Season with some black pepper and serve.
Recipe by A Modern Rose at