Broccoli & Stilton Soup

Again we have lots of things left in the fridge, they are not leftovers but just things we didn’t really get around to eating. This leads me to having a classic of a soup.

Serves: 4

Approximate Calories: 1,011 (252 calories per serving) 

Ingredients

  • 2 tbsp of olive oil
  • 1 onion, chopped
  • 1 broccoli chopped
  • 1 stick of celery chopped
  • 1 leek chopped
  • 1 potato medium, chopped
  • 1 tsp butter
  • 1 vegetable stockpot (any will do)
  • 140g stilton or other blue cheese, crumbled
  • Add hot water to (level 2 in the soupmaker the lower one) or 1 litre in the pan

Method

  • Put all ingredients in the soup maker and set to smooth
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Sunday Dinner Veg Soup

slvsSunday dinner in our house always leaves a trail of uneaten vegetables. They were dispatched to the fridge with the promise of bubble and squeak the following day.

As that promise receded into the distance I just had to use the vegetables for a lunchtime soup. The leftovers I had were made up of carrots, broccoli and fine green beans. However if you don’t have leftovers just use fresh veg instead.

In an effort to get some more flavour into my leftovers I have added some extras in the form of onions, celery and tomatoes as well as some nice, but very gentle spicing, sauces and pastes.

Serves: 4

Approximate Calories: 464 (116 calories per serving) 

Ingredients

  • 1 tablespoon of olive oil (other types of oil will do)
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 whole red pepper chopped
  • 2 medium carrots, finely chopped (I used my leftovers)
  • 40 to 60 grams of extra fine beans chopped into short lengths (I used my leftovers)
  • 0.5 or 1 broccoli (to your taste again I used my leftovers)
  • 1 teaspoon of cumin
  • 1 teaspoon of curry powder (optional)
  • 1 tablespoon of tomato paste
  • 1 tablespoon of Worcestershire sauce)
  • 1 knorr vegetable stock pot (Chicken or Beef stockpots will do as well)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Put all of the ingredients into the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.

Big Pete’s Broccoli Soup

This is a recipe I used when my wife decided I liked Broccoli. We had two in the fridge and some other bits and pieces so I made this….

Serves: 4

Approximate Calories: 477 to 557 (119 to 144 calories per serving – 557 is with the milk added)

Ingredients

  • 1 table spoon of rapeseed oil (other types of oil will do)
  • 2 broccoli heads
  • 1 peeled medium potato
  • 2 peeled medium onions (or 1 large) 
  • 1 garlic clove (or 1 squeeze from a tube)
  • A pinch of Salt & pepper
  • 2 teaspoons of bouillon
  • 1 Knorr vegetable stock pot or equivalent
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soupmaker set to smooth. Add skimmed milk if required then whizz twice extra.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done till smooth.
  • For a thinner soup add more water, for a thicker soup add less water.
  • In this recipe you could add some milk instead more water for a creamier soup.