In an attempt to improve my culinary repertoire, I’m trying to cook more and experiment with new recipes. My latest effort was broccoli, spinach and stilton soup, which I thought was tasty enough to be worthy of a mention.
Meal planning in advance is not something I’m great at. It’s more a case of what can I cobble together. Today was no different. I had some veg left over from a Sparshotts vegetable box; some Stilton that needed eating, and after a little search of BBC Good Food I had some soup inspiration.
As is the norm for me, I didn’t have enough of the ingredients so I did my own version. The original recipe didn’t involve chilli but I like a little heat so I used chilli oil and sprinkled chilli flakes before serving. And in the absence of a potato I threw in a couple of handfuls of spinach instead.
What you’ll need to make this broccoli, spinach and stilton soup [to serve 2]
– 1 tbsp chilli rapeseed oil
– ½ onion finely chopped
– ½ stick of celery sliced
– ½ leek sliced
– Small knob of butter
– 500ml low salt vegetable stock
– ½ head of broccoli
– 2 or 3 handfuls spinach (or ½ potato diced)
– 50g stilton (more or less depending on preference)
– Chilli flakes and black pepper to taste
If you decide to batch make, don’t forget to freeze flat in bags to save on freezer space – click here to read our previous blog post on this.
How to make this broccoli, spinach and stilton soup:
- Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start getting stuck to the pan.
- Add the celery, leek, and a knob of butter. (If using potato add it in here). Stir until butter is melted, then cover with a lid for 5 minutes.
- Remove the lid. Pour in the stock and add any bits of broccoli stalk. Cook for about 10 minutes until all the vegetables are soft.
- Add the rest of the broccoli pieces and spinach (if using). Cook for a further 5 minutes.
- Transfer to a blender / use a hand blender to blitz until smooth…be cautious doing this if the soup is hot.
- Stir in the stilton. Add gradually and taste so you can choose the intensity of flavour you want.
- Season with black pepper and chilli flakes (if using).