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Broccoli Soup

Preparation: 15 mins

Cooking: 30 mins

Serves 4, costs under £2.00


  • 1 Onion (150g) (Medium sized onion)
  • 3 Sticks Celery (90g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 3 Potatoes (180g) (Average sized potatoes)
  • 6 Cups Water (1L) (2 pints)
  • 2 Reduced Salt Vegetable Stock Cube (14g)
  • 1 Broccoli (300g) (Large head)
  • Stilton (100g) (Or other blue cheese)
  • Ground Black Pepper (0) (to taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  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