Broccoli and Stilton soup my kids love
I have always been lucky that both my boys enjoy eating healthy food so much so we’ve nicknamed Alexander ‘Gwynnie’, he literally snacks on coconut flakes and cucumber sticks.
My eldest loves fruit but veggies can sometimes be a tough sale for him. Soups, though, soups he’ll eat!
It’s really about finding ways to get your kids to eat more veggies in ways that are appealing to them, and you-roasted root veg or stir fried broccoli with garlic is popular here, sweet corn naturally and sweet potato chips or carrots dipped in hummus all time favourites.
The Tuck In competition encourages kids to get excited about green vegetables and get creative in the kitchen, developing their very own recipe using , which includes broccoli, cabbage, sprouts and cauliflower.
I want my own kids to eat lots of the veggies as they’re bursting with Vitamin C and fibre.
Love Your Greens is on the hunt for some brilliant recipes to blow their socks off, so I decided to get creative with broccoli and developed a warming Broccoli and Stilton soup with both my boys – the perfect healthy comfort food for these chilly February days!
Being Greek originally, I’ve gone with olive oil, but I often use rapeseed oil too, which has been hailed for its health benefits and can help lower cholesterol.
The soup is super easy to make, healthy and the boys slurped it up! What’s not to love?!
Broccoli and Stilton Soup Recipe:
- 2 tbsp mild Olive oil
- 2 cloves of garlic
- 1 small onion, chopped
- 3 sticks of celery
- 3 spring onions
- 300g of broccoli, roughly chopped
- 200g of crumbled stilton
- 1 litre of hot vegetable stock
- pinch of nutmeg
- sea salt and pepper
Using a large saucepan, warm the oil on a medium heat and add the garlic, onion, celery and spring onions. Allow to sweat for a couple of minutes.
Pour in the stock and add any chunky bits of broccoli that will take longer to cook. Cook for 5 minutes.
Add the rest of the broccoli stilton and nutmeg.
Bring to a high simmer and then cook for another 5 – 10 minutes.
Liquidize in a blender or processor and then return to the hob to heat it for serving or microwave if easier.
Serve with a crumbling of blue cheese and season with salt and pepper.
We like it with gluten-free bread.