Topped with mini Stilton bruschettas, this classic vegetarian soup is a delicious winter warmer – and freezable too. Follow along in our easy step-by-step video.
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Bit of effort
Costs: Cheap as chips
- 1tbsp sunflower oil
- 1 onion, peeled and chopped
- 1 litre (1¾ pints) vegetable stock
- 500g (1lb) broccoli, roughly chopped
- 125g (4oz) mature Stilton
- Salt and freshly ground black pepper
- 4 mini bruschetta
- Heat the oil in a large saucepan and add the onion. Cook over a medium heat for about 5-7 mins, or until the onion starts to soften but not colour.
- Pour the stock into the pan and bring to the boil. Cover the pan, reduce the heat and simmer the mixture for about 5 mins.
- Add the broccoli to the pan, bring to the boil and cook for a further 4-5 mins, until the broccoli is just tender.
- Remove the pan from the heat and crumble in half the Stilton. Purée the soup in a liquidiser, food processor or with a stick blender until smooth. Season the soup to taste.
- Spread 4 mini bruschetta with Stilton and crumble rest of cheese. Pour soup into 4 serving bowls, place a Stilton-topped bruschetta on top of each. Scatter remaining cheese on top, so that it melts into soup as you’re eating it.
To freeze: The cold soup can be packed into a suitable container and frozen for up to 1 month. Allow the soup to defrost before reheating it thoroughly. The croûton garnish is not suitable for freezing.
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Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.