Skip to main content

Broccoli Soup

Preparation: 15 mins

Cooking: 30 mins

Serves 4, costs under £2.00


  • 1 Medium sized onion (150g) Onion
  • 3 Sticks (90g) Celery
  • 1 Tablespoon (10g) Vegetable Oil
  • 3 Average sized potatoes (180g) Potatoes
  • 6 2 pints Cups (1L) Water
  • 2 (14g) Reduced Salt Vegetable Stock Cube
  • 1 Large head (300g) Broccoli
  • Or other blue cheese (100g) Stilton
  • to taste Ground Black Pepper

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.

Cost Disclaimer

Please note the cost per serving may now be slightly higher due to rising prices in supermarkets.


  1. Peel the onion and finely dice. Wash celery and slice. Peel potatoes and cut into small pieces.
  2. Heat oil in a large saucepan then add onion and celery for around 5 minutes until soft.
  3. Dissolve stock cube in boiling water and add to the pan with the potato. Bring to the boil and then simmer for arounf 15-20 minutes until the potatoes are soft.
  4. Chop the broccoli into small pieces and add to the pan for 3-4 minutes. 
  5. Add half the stilton to the pan along with black pepper. Stir until the cheese melts
  6. Pour the soup into a blender or alternatively through a seive. Return to the pan to reheat.
  7. Serve the soup with remaining stilton crumbled on top. (you can add all stilton to the soup if preferred)

Nutritional Information

Per 100g
Per 392g serving

Energy Kcals
Energy Kj
2.7 g
9.8 g
Total Fat
3.1 g
12.2 g
Saturated Fat
1.6 g
6.3 g
3 g
11.8 g
Total Sugars
1 g
3.9 g
NSP Fibre
0.8 g
3.1 g
83 mg
325 mg
0.2 g
0.8 g

Find out about nutritional labelling

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.