Easiest Way to Make Appetizing Healthy Broccoli and Blue Cheese Soup!

Healthy Broccoli and Blue Cheese Soup!. A quick, easy and delicious version of this classic. I chose to sub in Roth (Wisconsin cheesemakers) buttermilk blue cheese for the Stilton and I'm so happy with my choice (in fact I'm planning a mac and cheese with it, so stay tuned.) Add the broccoli and stock to the pan. Cover and bring the soup to the boil.

Season to taste with the salt and pepper. Broccoli and a slew of supporting vegetables create a broth to which Cream and Blue Cheese are added at the last moment. While I went out and bought England's most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. You can have Healthy Broccoli and Blue Cheese Soup! using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Healthy Broccoli and Blue Cheese Soup!

1. It's 1 of broccoli head.
2. Prepare 2 of celery sticks.
3. It's 1 of onion.
4. It's 1 clove of garlic.
5. Prepare of Olive oil.
6. You need 1 litre of chicken or vegetable stock.
7. You need 100 g of Blue cheese or stilton.
8. Prepare of Black pepper to season.

The first being Nigella Lawson's version, which to me, is usually guaranteed a success. This soup is delicious and so easy to prepare. I was afraid the cheese would be the dominant flavor but it's not. The broccoli shines through and the blue cheese adds creaminess and an added something something.

Healthy Broccoli and Blue Cheese Soup! step by step

1. Peel the garlic, trim and roughly chop the celery and broccoli..
2. Heat a splash of oil in a pan, then soften the garlic, onion, and celery for about 2 to 3 minutes.
3. Add the broccoli and soften for another 2 to 3 minutes.
4. If you have pre made stock, then great! I don’t so I will use 1 litre of HOT water, 2 chicken stock and 1 vegetable stock cube. Add the cubes to the water and make sure they dissolve.
5. Add the stock to the pan, season with black pepper and cover and leave to simmer until broccoli is cooked. (Approx 15 minutes).
6. Carefully pour the contents into a food processor and blend until smooth TOP TIP - don’t try to tip the soup directly from the pan as it goes EVERYWHERE. Use a ladle.... it’s much easier!!!.
7. Stir in your crumbled cheese, allowing a few lumps to remain. I have used 100g but if you want a stronger flavour, add more. Season with black pepper and salt (remember the stock already contains salt) according to your tastes and serve..
8. Enjoy!.

Drain, remove vegetables and set aside. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Add the broccoli, carrots and the sauteed onions, into the pot.