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Broccoli and Stilton Cheese Soup

A community recipe by

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A beautiful green soup, a change from the normal winter stodgy soups. Chicken stock can be used for non vegetarians.


Serves: 4

  • 28 grams butter
  • 1 onion
  • 1 teaspoon ground cumin
  • 340 grams broccoli (chopped into florets, including the stalks)
  • 1 large chopped potato
  • ½ litre vegetable broth
  • ¼ litre milk
  • 113 grams rindless, diced stilton cheese
  • salt
  • freshly ground pepper


Broccoli and Stilton Cheese Soup is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Melt the butter in a pan and cook the onion until transparent.
  • Add the cumin, potato, broccoli and stock.
  • Bring to the boil and reduce heat to a simmer for 20 minutes, or until the potato is cooked.
  • Add the cheese and milk, stir well.
  • Liquidise the soup until smooth, taking care not to overfill the liquidiser.
  • Return the soup to the pan and reheat before serving.
  • Serve with warm, crusty bread in warmed bowls.
  • Tell us what you think