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Soup Maker Broccoli & Stilton Soup
Broccoli and Stilton soup is a British classic that is so quick and easy to make in your soup maker. it tastes amazing, is freezable so it is ideal to get ahead, or make for a packed lunch!
Servings: 6
Equipment
Ingredients
- 1 medium onion - 1
- 1 tbsp olive oil
- 1 head broccoli - 2
- 1 medium potato - 3
- 1 stick celery - 4
- 1 stock cube - chicken or vegetable
- 150 g Stilton
Instructions
- Saute the onion - Peel the onion and cut into quarters, put into the in the soup maker, and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.If you do not have a sauté function, then you can skip this stage and throw all the ingredients, including the raw onion into the jug. Or, sauté the onions in a pan first; I do prefer the onion sautéed for the extra flavour this brings to the soup.1 medium onion, 1 tbsp olive oil
- Prepare the vegetables - While the onion is cooking prepare the vegetables. Wash and chop the broccoli into chunks, stalk and all. Clean and chop the potato, and likewise cut int 1 inch /2.4cm chunks. Destring and chop the celery into 1 inch /2.5cm pieces.1 medium potato, 1 stick celery, 1 head broccoli
- Load the soup maker - Once the onion has finished sautéing add the prepared broccoli, potato, celery and stock to the soup maker. Add the stock cube.Top up with water to about 2 inches / 5 cm BELOW the level of the vegetables.1 stock cube
- Cook the soup - Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! Most machines will take about thirty minutes, finishing with a longer blend to make a completely smooth and velvety soup.
- Add the Stilton - When the machine has finished, add the Stilton, reserving a little to garnish. Replace the lid and pulse it in for a few seconds.150 g Stilton
- Season to taste - Taste and pulse in any seasoning as needed. I usually add a little pepper and a generous pat of butter.I find I don't need to add any salt, as the Stilton already has enough. You can add some more liquid, milk or cream if needed at this stage to thin the soup.
Notes
Quantities
The quantities are approximate, use what you have. The important thing is to adjust the amount of water you add to get a great textured flavoured soup.
- Onion - about 100g / 1 medium
- Broccoli - 1 head, about 400-500g
- Potato - about 200g / 1 medium
- Celery - about 60g / 2 sticks. Optional, but even if you don't like raw celery, it's worth using. It add a wonderful layer of extra flavour, without making the soup taste of celery.
- You can use any blue cheese, but always add at the end of cooking
- Swap the broccoli for cauliflower for a cauliflower and stilton soup.
- Replace the potato with some cauliflower to make a lower carb soup that is still creamy.
- Fresh lemon juice will lift the soup and make it not taste quite so rich.
- Make the soup richer by adding a knob of butter at the end of cooking and briefly pulse it in. You can also use peanut butter or tahini (which will also thicken the soup)
- Stir through some leftover turkey or roast chicken before serving.
- Pulse in about 80ml / a third of a cup of cream at the end of cooking for a cream of broccoli and Stilton soup.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 178kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 489mg | Potassium: 569mg | Fiber: 4g | Sugar: 3g | Vitamin A: 853IU | Vitamin C: 98mg | Calcium: 191mg | Iron: 1mg