This easy Broccoli and Stilton Soup from Nigella Lawson is a creamy, comforting dish perfect for chilly days. Quick to prepare, it’s made with simple ingredients like frozen broccoli, Stilton cheese, and garlic-infused olive oil. You can even add a hint of spice with red chilli for an extra kick.
Ingredients Needed
- 3 tablespoons garlic-infused olive oil
- 6 spring onions, finely chopped
- 2 teaspoons dried thyme
- 1 kilogram (about 2.2 pounds) of frozen broccoli
- 1250 milliliters (about 5 cups) of hot vegetable stock (from concentrate or cube)
- 200 grams (about 7 ounces) of crumbled or chopped Stilton cheese
- Freshly ground black pepper
- 1 long fresh red chilli pepper, deseeded and finely chopped (optional)
How To Make Broccoli And Stilton Soup
- Cook Spring Onions: Heat the garlic-infused olive oil in a large pan over medium heat. Add the finely chopped spring onions and cook for about 2 minutes.
- Add Thyme and Broccoli: Stir in the dried thyme and frozen broccoli, cooking for another minute.
- Add Stock and Stilton: Pour in the hot vegetable stock and crumbled Stilton cheese, bringing everything to a gentle bubble. Cover with the lid and cook for 5 minutes.
- Blend the Soup: Using a blender or processor, liquidize the soup in batches. Return it to the pan and reheat if necessary. Add freshly ground black pepper to taste.
- Serve: Optional—sprinkle finely chopped red chilli on top of the soup before serving, if desired.
Recipe Tips
- Use fresh garlic-infused olive oil for a stronger, richer flavor in the soup. If you don’t have it, you can infuse your own by gently heating olive oil with garlic cloves and letting it sit for 30 minutes.
- Blend the soup in batches to ensure it becomes smooth and creamy. This will help achieve the right consistency.
- Don’t overcook the broccoli—you only need to cook it for 5 minutes after adding the stock. Overcooking can make the soup lose its fresh, vibrant color.
- Stir in the Stilton slowly and make sure it’s fully melted before blending. This will give the soup its rich, velvety texture.
- Adjust the chilli to your taste—if you prefer a mild soup, skip the chilli or add just a small amount. For a spicy kick, increase the amount of fresh red chilli.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Let the soup cool, then place it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over low-medium heat for about 5-7 minutes, stirring occasionally, until hot throughout.
Nutrition Facts
Serving Size: 1 serving (approximately 240 grams)
- Calories: 192
- Total Fat: 11.5g
- Saturated Fat: 6.7g
- Cholesterol: 28.8mg
- Sodium: 768.5mg
- Total Carbohydrate: 14.4g
- Dietary Fiber: 2.9g
- Sugars: 3.8g
- Protein: 9.6g
Try More Nigella Recipes:
- Nigella Chocolate Chestnut Cake
- Nigella Chocolate Mousse Cake
- Nigella Prawn Fritters
- Nigella Rhubarb Cake
Nigella Broccoli And Stilton Soup
Description
This easy Broccoli and Stilton Soup from Nigella Lawson is a creamy, comforting dish perfect for chilly days. Quick to prepare, it’s made with simple ingredients like frozen broccoli, Stilton cheese, and garlic-infused olive oil. You can even add a hint of spice with red chilli for an extra kick.
Ingredients
Instructions
- Cook Spring Onions: Heat the garlic-infused olive oil in a large pan over medium heat. Add the finely chopped spring onions and cook for about 2 minutes.
- Add Thyme and Broccoli: Stir in the dried thyme and frozen broccoli, cooking for another minute.
- Add Stock and Stilton: Pour in the hot vegetable stock and crumbled Stilton cheese, bringing everything to a gentle bubble. Cover with the lid and cook for 5 minutes.
- Blend the Soup: Using a blender or processor, liquidize the soup in batches. Return it to the pan and reheat if necessary. Add freshly ground black pepper to taste.
- Serve: Optional—sprinkle finely chopped red chilli on top of the soup before serving, if desired.
Notes
- Use fresh garlic-infused olive oil for a stronger, richer flavor in the soup. If you don’t have it, you can infuse your own by gently heating olive oil with garlic cloves and letting it sit for 30 minutes.
- Blend the soup in batches to ensure it becomes smooth and creamy. This will help achieve the right consistency.
- Don’t overcook the broccoli—you only need to cook it for 5 minutes after adding the stock. Overcooking can make the soup lose its fresh, vibrant color.
- Stir in the Stilton slowly and make sure it’s fully melted before blending. This will give the soup its rich, velvety texture.
- Adjust the chilli to your taste—if you prefer a mild soup, skip the chilli or add just a small amount. For a spicy kick, increase the amount of fresh red chilli.
Nigella Broccoli And Stilton Soup