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Quick Blender Broccoli and Stilton Soup - National Vegetarian Week

Quick Blender Broccoli and Stilton Soup - National Vegetarian Week


Cheese doesn't make an appearance in my soup very often. Most soups I make are vegan anyway, which suits everyone and means less cooking for me. This broccoli and Stilton soup is an exception.

I had a craving!!!

It was all Helen's fault. 

I work with Helen and she caught me at a hungry moment. She started telling me that she was going to make broccoli and Stilton soup that night. I could think of nothing else for days.





As I would be the only one eating it and I'd have to make another soup for the boys, it had to be quick and easy for me to make. So I thought why not just make it in the blender? Minimal chopping, no cooking, an easy clean up and it would be ready in a flash.

Because I wasn't cooking the soup, I decided to use spring onions instead of regular white onions and I added some watercress for a bit of extra flavour. It tasted great. A fabulous vegetarian soup for National Vegetarian Week.



Do you ever make blender soups? 


Sometimes a long slow cook is the best for flavour, but if you want a really fresh flavour or a quick soup then blender soups rock. They are also lower in fat as you use no oil in the cooking. Of course I am adding some back in with the cheese, but it's still pretty low.


Nutrition


This soup serves 4-6 and has 97 calories per portion, which makes it perfect for the 5:2 diet or if you are just watching your weight. Although there is cheese in the soup, it is cooked without oil, so that balances out the calories. If you divide the soup into 4 portions it comes in at 148 calories which is still great.

This soup is high in Vitamin C and contains, Vitamin A, Calcium and Iron.






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Quick Blender Broccoli and Stilton Soup
Quick Blender Broccoli and Stilton Soup
Written by

May 16, 2017

A quick blender broccoli soup rich with the flavour of blue Stilton cheese that's made in minutes. This soup is low calorie, so perfect if you are trying to lose weight or if you are following the 5:2 diet.
Ingredients
  • 1 head broccoli, cut into florets
  • 4 spring onions, halved
  • 30 g watercress
  • 100 g blue Stilton cheese, plus extra for crumbling over the soup when you serve it.
  • 500 ml vegetable stock
  • a good grinding black pepper
Instructions
1. Pop all the ingredients into your blender, if you don't have a power blender like mine, cut your vegetables smaller.2. Whizz the soup until smooth.3. If you can heat your soup in your blender and serve, if not, pour into a pot to heat. 4. Taste for seasoning, then serve with wheaten biscuits or crusty bread.5. Enjoy!
Details
Total prep time:
Nutrition facts per 6 servings:
97 calories
5.6 grams fat

 Yield: Serves 4-6




Need another soup recipe? 





National Vegetarian Week


To support National Vegetarian Week I'm sharing recipes, cookbooks and giveaways with my readers every day this week. 


    • I also shared a guide to vegan products on Sunday for those following or wanting to try a vegan diet. Best 60 Vegan & Dairy Free Products (UK)

    • You can follow the conversation this week on social media with: #NationalVegetarianWeek

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