Broccoli and Stilton Soup

Smooth creamy and tangy broccoli and stilton soup. A perfect combination for taste throughout the year, perfectly GD friendly and packed with goodness.
broccoli and stilton soup

Smooth creamy and tangy broccoli and stilton soup. A perfect combination for taste throughout the year, perfectly GD friendly and packed with goodness.

But wait, is stilton safe to eat in pregnancy?

The current guidance from the NHS regarding eating cheese in pregnancy is as follows:

What you can eat:
  • all hard cheeses such as cheddar, Stilton and parmesan
  • soft pasteurised cheeses such as cottage cheese, mozzarella, feta, cream cheese, paneer, ricotta, halloumi, goats’ cheese without a white coating on the outside (rind) and processed cheese spreads
  • thoroughly cooked soft unpasteurised cheeses, until steaming hot
  • thoroughly cooked soft cheeses with a white coating on the outside, until steaming hot
  • thoroughly cooked soft blue cheeses, until steaming hot
  • pasteurised milk, yoghurt, cream and ice cream

Stilton IS safe to be eaten in pregnancy, but it is also being cooked in this recipe too.

broccoli and stilton soup

Broccoli and Stilton soup

Smooth creamy and tangy broccoli and stilton soup. A perfect combination for taste throughout the year, perfectly GD friendly and packed with goodness.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Meal, Soup
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: broccoli, cheese, soup, stilton
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: coconut, eggs, gluten, nuts
Servings: 4 servings
Calories: 240kcal
Author: Jo Paterson

Equipment

  • hand blender or food processor

Ingredients

  • 1 large leek top, tailed & sliced (or 6 spring onions)
  • 1 tsp butter
  • 400 grams frozen broccoli (or 1 head of fresh broccoli including stalk, chopped)
  • 500 ml vegetable stock
  • 2 tsp dried thyme (or fresh chopped)
  • 100 grams stilton crumbled
  • 100 ml double cream
  • 1 good pinch nutmeg (optional)
  • black pepper to taste

Instructions

  • Start by preparing the vegetables. Top & tail the leek (or spring onions) and slice. If using fresh broccoli, break off the florets and thinly slice the thicker stalk – you can use all of the broccoli in this soup, so please do not throw away the stalk!
  • Heat the butter in a large pan, then add the sliced leek/spring onions to soften
  • Add the frozen broccoli pieces (or if using fresh, add the sliced stalks of broccoli to cook BEFORE the florets). Cover in hot vegetable stock and thyme, then cover and bring to a boil. Reduce the heat to a simmer and once the broccoli stalks have softened, add the florets and continue to cook on a high simmer
  • Once the broccoli is cooked al dente (cooked but still firm i.e. not too soft), sprinkle in the crumbled blue cheese, stir and allow to melt into the soup and continue to heat on a rapid simmer to reduce down
  • Pour in the double cream, stir, taste and add nutmeg and black pepper to your liking
  • If you want a more chunky soup, remove some of the cooked broccoli pieces and set aside. Then blitz the soup with hand blender, or pour into a food processor to blitz to your desired consistency. Then add the broccoli pieces back in. You can also add some extra pieces of crumbled stilton if you wish
  • I served mine with some al dente broccoli florets, some seeds, black pepper and I split the soup with a drizzle of avocado oil

Notes

For my vegetable stock I used 2 x vegetable stock pots and boiling water

Nutrition

Calories: 240kcal | Carbohydrates: 13g | Protein: 9g | Fat: 18g | of which saturates: 11g | Fibre: 3g | of which sugars: 4g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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