Well, after taking some time off for Easter, I thought it was about time that I took over the mantle of chef from Tracee and made this Broccoli and Stilton Soup.
This is a quick and easy recipe, providing a rich and creamy soup that gives a really cheesy hit. Very few ingredients, a great opportunity to use up fridge leftovers.
- 2 large Broccoli heads
- 1 small red onion
- 150g Stilton cheese
- 500ml water
- 1 vegetable stock cube
- Salt/Pepper to taste
- Put all ingredients into a soup maker.
- Set soup maker to 21 min smooth setting.
Serve and enjoy. If using a saucepan, saute the onion, add remaining ingredients. Wait until broccoli florets are cooked. Blitz and serve.
We served ours with homemade croutons. Not very slimming, but considering its the Easter holiday, I thought a treat was in order – can’t be saintly all the time 😉