Broccoli and Stilton Soup

The perfect winter lunch!

Serves 4


  • 100g Stilton or other blue cheese 
  • 2 large head broccoli, main woody stalk discarded, small stalks thinly sliced, florets cut into quarters 
  • 200g spinach
  • 1 large onion, chopped 
  • 1 stick celery 
  • 1l chicken stock 
  • 50ml double cream 
  • 50g butter 
  • 2 tablespoons olive oil 
  • 1 half teaspoon nutmeg, grated 
  • salt and pepper 


  1. Fry the onions slowly and gently in butter, adding a drizzle of olive oil to prevent the butter burning. 
  2. When onions are slightly coloured and softened add the chopped broccoli stalks and celery and fry gently for five minutes. 
  3. Add the chicken stock and bring to a gentle boil. 
  4. Simmer for five minutes to allow the stalks to cook through and then add the broccoli heads. 
  5. Add the spinach and cover and cook for a further 4 minutes. 
  6. Remove from the heat and allow to cool slightly before blending. A hand held blender, straight into the pan is easier than pouring hot soup into a blender. 
  7. Crumble the cheese into the soup and stir to melt. 
  8. Stir in the cream, grate the nutmeg and season with salt and pepper. 

Tips: Add a dollop of soured cream on top and a rasher of crispy bacon for an extra punch of fat.

Per serving this recipe contains 32.2g fat, 15g protein and 11.9g carbs.

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