This is my adaptation of the following recipe from Nigella Lawson’s website:
It doesn’t contain just broccoli but also cauliflower, and instead of stilton I used ordinary blue cheese. The result though, was quite impressive.
With a pack of broccoli and cauliflower florets about to expire in the fridge, the idea of chucking them in the bin wasn’t appealing at all. Steaming? Hmmm, healthy but meh… Boiling? No way, mushy stuff! A quick search on Google though was extremely helpful. Considering my love for broccoli & stilton soup, and my love for Nigella, it wasn’t a surprise that this recipe was my choice.
INGREDIENTS (serves 4)
- 1 onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 400g broccoli and cauliflower florets
- 3 baby potatoes, roughly chopped
- ½ litre vegetable broth
- ¼ litre milk
- 150g blue cheese, crumbled
- freshly ground pepper
Heat the olive in a saucepan 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.
Tip in 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.