3 days Ago By Phoebe Cornish
There’s nothing quite like a bowl of hot soup to recharge when you feel worn out or under the weather. While vegetables of all kinds are well-placed in homemade soups, this recipe calls for a blend of greens and powerful Stilton, often known as blue cheese. It’s creamy and thick, unlike most vegetable -based soups, but it’s low in calories, at just 175 calories per serving.
Shared in the Fast 800 Easy Recipe book, the formula has several health benefits . “Thanks to the soluble and insoluble fibre in the onion, celery and broccoli, this richly flavoured green soup will give your healthy gut microbes a good boost to help support your immunity”, claimed the book authors, Clare Bailey and Justine Pattison. One tbsp olive oil One large onion peeled and roughly chopped Four celery sticks, trimmed and sliced One chicken or vegetable stock cube 200g broccoli, cut into small florets 100g Stilton A small handful of parsley or chives to serve (optional) Method Add the oil to a large saucepan and turn the heat to medium.
Add the onion and celery and fry for five minutes until soft, stirring throughout. Now add the stock; crumble in the cube and add one litre of water. Bring it to a boil, then reduce the heat and simmer for 10 minutes.
Stir the soup occasionally as it simmers, then add the broccoli and cook for five more minutes (or until the vegetables are tender). Take the pan off the heat and blitz its contents with a stick blender. If you don’t have one, allow the soup to cool a little and blend in a food processor until smooth.
The cheese should be added to the pan at this point, but be sure to save 25g for later. Return the pan to low heat and stir the soup until the Stilton has melted. If the mixture looks a little too thick at this point, you can add a splash of water.
Add plenty of ground black pepper for the seasoning, but add the salt sparingly, as the cheese is fairly salty. Stir the seasoning to ensure it flavours all of the soup, then divide the mixture between four warmed bowls and crumble the remaining Stilton. Finish with a sprinkling of fresh, chopped parsley or chives if you have them.
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