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Broccoli and kale soup with Stilton toast

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Course: Soup

Ingredients

  • 2 tbsp rapeseed canola oil
  • 1 onion finely chopped
  • 1 large leek finely chopped
  • 1 medium potato peeled and diced
  • 1 litre | 4 cups hot vegetable stock
  • 350 g | 10 1/2oz broccoli roughly chopped
  • 150 | 5.3oz cavolo nero or kale ribs removed, roughly chopped
  • freshly ground black pepper to season
  • fresh cress to garnish optional
  • For the toast
  • 200 g | 7oz Stilton or other blue cheese crumbled
  • 4 lices sourdough bread
  • 2 tbsp olive oil
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Heat the oil in a large pot and then add the onions. Cook on a medium-low heat until soft, about 7 minutes.
  2. Add the leek, potato and cook for 5 minutes.
  3. 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.
  4. Add the cavolo and cook for a further 5 minutes with the lid on.
  5. 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.
  6. 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.
  7. Serve the soup with a piece of toast on the side for dipping.