Mamta's Kitchen

Broccoli Soup with Stilton Cheese

Broccoli Soup

Mamta Gupta

All amounts are approximate and can be altered to taste. If calories or fat are not a problem, soften the vegetables in 1 tablespoon of butter before adding water. If boiling vegetables in 'stock' you do not need to add stock mixes like powder, cubes or granules. Serves 4

Edited July 2018


  • 400 gm. Broccoli

  • 100 gm. or 1 medium onion, peeled and quartered

  • 2-3 garlic cloves

  • 1/2 inch root ginger, peeled and roughly chopped

  • 1 green chilli (optional)

  • 1 tbsp. butter or oil

  • 500 ml. water

  • 2 vegetable stock granules/cubes/stock-pots. Non-vegetarians can add chicken or other stocks.

  • Salt and pepper to taste (stock cubes etc. alreadyhave some salt)

  • 1 tbsp. per person grated/broken up Stilton or St. augur or Danish blue cheese to serve. You can add cream instead.

  • Optional: A herb of choice


  1. Heat butter in a pan.

  2. Add onions, ginger and garlic. Fry for a few minutes, not letting the onion turn brown.

  3. Add broccoli, stir in.

  4. Add water, bring to boil and simmer covered until broccoli are well cooked.

  5. Turn heat off and cool a little. Blend either using a hand blender or in a liquidizer.

  6. Strain to removes and rough fibres.

  7. Add salt, pepper/vegetable stock. Stir in and adjust seasoning to taste.

  8. Just before serving, heat through (do not boil).

  9. Serve in bowls. You can sprinkle blue cheese on top and stir a little, so some of it melts.

  10. Also see Soup Selection.


  • Instead of adding 500 ml. water, you can add half water and half milk, to give the soup a creamier taste.

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