Broccoli and kale soup with Stilton toast
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Soup
Broccoli and kale soup with Stilton toast
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tbsp rapeseed oil canola oil
- 1 onion finely chopped
- 1 leek finely chopped, large
- 1 potato peeled and diced, medium
- 1 vegetable stock hot, 1 litre / 4 cups
- 350 g broccoli roughly chopped
- 150 cavolo nero ribs removed, roughly chopped, or kale
- black pepper freshly ground, to season
- cress optional, fresh, to garnish
- For the toast
- 200 g Stilton cheese crumbled, or other blue cheese
- 4 lices sourdough bread
- 2 tbsp olive oil
- black pepper freshly ground
Instructions
- Heat the oil in a large pot and then add the onions. Cook on a medium-low heat until soft, about 7 minutes.
- Add the leek, potato and cook for 5 minutes.
- Pour in the stock and add the broccoli. Bring to a rolling simmer and cook for 10-15 minutes until all the vegetables are fork tender.
- Add the cavolo and cook for a further 5 minutes with the lid on.
- Transfer to a blender and blitz until smooth. Season with a little black pepper. Don't worry if the soup is a bit bland as the Stilton toast is quite salty and will make up for it.
- Mix the cheese with the olive oil and spread over the bread slices. Place on a roasting tray with a grill rack and put under a hot grill (broiler) until the cheese melts. Keep an eye on the toast as the cheese can go from melty to burned quite quickly. Top the toast with a little fresh cress.
- Serve the soup with a piece of toast on the side for dipping.
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