Broccoli & Stilton Soup

The Stilton in this soup is surprisingly smooth, creamy and delicious

My boyfriend suggested I make this soup, as he used to serve it in a pub in England. My reaction was much like yours right now (unless you are familiar with this soup) – a blue cheese soup? For real?

I will say that in the past year or so I have developed a like turned to love for most blue cheeses…I suppose my palette is maturing. However, the thought of such a strong cheese with the strong flavour of broccoli in a soup made me very skeptical. But what the hell…I wanted to make something different than the usual cream of broccoli or broccoli cheddar, so I gave it a whirl.

Results: absolutely awesome. My new fave broccoli soup. And you know what? This soup has way less fat than cream of broccoli or broccoli and cheddar because the stronger the cheese the less you need. Even if you don’t like blue cheese I recommend this soup, as Stilton is a bit milder and a bit creamier than traditional blue.

 

Ingredients

1 tbsp olive oil

1 small cooking onion, dice

1 stalk of celery, diced

1 leek, cleaned, trimmed and sliced

1/2 head cauliflower, broken into small pieces

1 “knob” of butter (2 inch thick slice of a stick of butter)

4 cups vegetable stock

2 crowns of broccoli, broken into pieces

4 ounces (4 x 1 inch cubes) of Stilton

 

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until soft (add a bit of water if they start to stick). Add the celery, leek, cauliflower and butter. Stir until the butter is melted, then cover and  let sweat, 5 minutes.

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Uncover and add the vegetable stock and the broccoli pieces with bigger stems. Cook for 10-15 minutes, until all vegetables are soft. Add the remaining broccoli pieces and cook for another 5 minutes. Remove some broccoli and cauliflower pieces and set aside. Blend the remaining soup with a hand blender. If the soup is not thick enough, continue to cook until it reduces.image

Turn the heat to low. Stir in the Stilton, letting some pieces hold their form. Add the broccoli and cauliflower back in. Spoon into bowls, serve, and enjoy! This  soup would be awesome with some walnut crumbs and balsamic drizzle on it as well.

 

Cauliflower Leek Soup

This soup is just as tasty as it's potato-y cousin, but lighter and better for you
This soup is just as tasty as it’s potato-y cousin, but lighter and better for you

My sister asked me last weekend if there was a way to make potato leek soup without the potatoes, and I thought “challenge accepted”. I love leeks so much and don’t eat potatoes, so why not try to make one of my favourite comfort foods better for you?! And since cauliflower is all the rage these days, I figured I would give that a try to replace the potatoes. And success!

This soup is great as is, but adding some thyme, some curry powder, or whatever spice you might like to pump this soup up would totally work because the flavours are mild but delicious.

 

 

 

 

 

Ingredients

2 tbsp olive oil

2 large cloves of garlic, chopped

1/2 a medium cooking onion, diced

3 leeks, trimmed, halved and sliced

1 large cauliflower, broken into small pieces

4 cups vegetable stock

Salt & pepper to taste

Heat olive oil in Dutch oven on medium heat. Add garlic and saute for 30 seconds. Add onion and continue to cook, 3 minutes. Add leeks and cook for another 5 minutes until soft. Add cauliflower and stir through. Add vegetable stock and bring to a boil. Reduce to a simmer and cook for 30 minutes.

 

Blend until smooth with a hand mixer or in a food processor. Should you want a creamier or heartier soup, add 1/4 cup of cream or blend 1/2 a can of chickpeas into the soup.

Serve and enjoy!