Recipe – Broccoli and Stilton Soup

Today being October 1st and thus the beginning of Breast Cancer Awareness month. It is also World Vegetarian day so here is a recipe made with broccoli – research has shown that Sulforaphane—a compound in broccoli—could reduce the number of breast cancer stem cells (which cause cancer spread and recurrence), all hail the mighty broccoli.



  • 3 tablespoons garlic infused olive oil
  • 6 spring onions (finely chopped)
  • 2 teaspoons dried thyme
  • 1 kilogram frozen broccoli
  • 1250 ml hot vegetable stock (from concentrate or cube)
  • 200 grams crumbled or chopped stilton cheese
  • freshly ground black pepper
  • 1 long fresh red chilli pepper (deseeded & finely chopped (optional))


  1. Put the garlic oil in a large pan over a medium heat, add the chopped spring onionsand cook for a couple of minutes.
  2. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
  3. Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
  4. Liquidize in a blender (or failing that a processor) – in batches – then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste
  5. Scatter with a confetti of red chilli dice on serving, if you feel like it.

(Additional info – for gluten free check that the stock cube or concentrate is one of the gluten free brands)

With thanks to for the recipe.

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