Brocolli and Stilton soup

Uber Quick Broccoli and Stilton Soup

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Uber Quick Broccoli and Stilton Soup

2 Large Bunches Broccoli broken into florets and the stem chopped up too
1 Large Onion Chopped Small
750ml Chicken or Vegetable Stock
Stilton to taste
Olive oil
Malden Sea Salt and Black Pepper

Add some oil to a pot and when not chuck in the onion and cook gently for 5-7 mins to soften
Add in the stock and bring to the boil.

Throw in the broccoli. Bring back to the boil, then turn down and simmer for around 4-5 mins until the broccoli is just soft and still vibrant green.

Crumble in some Stilton as much or as little as you like!

Season with salt and pepper.

With a hand held blender whizz until nice and smooth.

I like it nice and thick, you can add more stock if necessary.

Simple deliciousness 😉

Cooked in a flash!

So this morning I found a tiny window between baby sleeps and two school pick ups to embark upon a cookathon!

It consisted of tonight’s dinner of Chilli Chicken, Brocolli and Stilton soup and I roasted a wee chicken for my lunch to have with some avocado salad and then turned her into a chicken stock for my freezer!!

Broccoli Soup:

So easy you could make it while chatting on the phone!!

This recipe will give you enough for around six people.

  • Broccoli roughly two large  or three small
  • One large onion
  • A chunk of Stilton cheese
  • a spot of oil
  • Enough chicken stock to just cover
  • Season with salt and pepper

Chop the onion quite finely and fry gently in some oil until soft.

Add the broccoli then the stock.  When the stock is at boiling point, turn down slightly and simmer for roughly five minutes.  Really until the broccoli is just soft but retaining its gorgeous green colour.

When done, add the Stilton to taste, then whizz with a hand-held blender.

You could experiment with other cheeses if you fancy!

The Chilli Chicken is a great tasty wee number for mid-week that is also super quick!

  • 6 chicken fillet cut into small cubes (you know how small you like your chicken!!)
  • 2 onions chopped finely
  • 2 cloves garlic
  • 2 peppers whatever colour you fancy! chop quite small
  • a touch of flour to thicken
  • 250ml chicken stock
  • 400g tin chopped tomatoes
  • 2 x 400g tins of kidney beans
  • 1 heaped tsp cumin
  • 1/2 tsp coriander powder
  • 1 tsp chilli powder
  • cayenne pepper
  • a squidge of tomato purée

Soften the onions for five mins then add in the garlic.  Gently fry for another three mins.

Throw in the chicken and lightly colour it.

Add the peppers for a couple of mins.

Add all the spices.  Play around with these according to your taste.  I did not add too much chilli as I was feeding it to my toddler, but I love spicy to I added loads of cayenne to mine once his was out!

Add a bit of flour roughly one tablespoon to thicken, you be the judge.

Add your chicken stock stirring as it thickens then add the chopped tomatoes.  You may need a touch more chicken stock.

Bring to the boil, then turn down and simmer gently for 20 mins.

Add the kidney beans and cook for a further 10 mins.

Time for a cuppa……….