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Broccoli and Almond Soup with Stilton Croutons

A delicious wintery starter – and the croutons are a great way to use up leftover Stilton.

  • Timer Prep 15 min
    Cook 25 min
  • Chart 354.0 cal/
  • Chef hat Easy


Peel and crush the garlic cloves. Peel and chop the onions. Peel and dice the potatoes. Cut up the broccoli. Toast the flaked almonds.


  1. 1 Heat the butter in a large saucepan, add the garlic and onion, then cook over a gentle heat for 3-4 minutes until softened.
  2. 2 Add the potato and cook for a further 2 minutes.
  3. 3 Stir in the ground almonds, stock and broccoli, then simmer for 15-20 minutes until the broccoli is tender.
  4. 4 Leave to cool for 5 minutes, then blend until smooth with an electric blender. Reheat gently without boiling.
  5. 5 Meanwhile, heat the grill to high, toast the bread on one side, then turn over and top the untoasted side with the Stilton. Return to the grill until the cheese melts.
  6. 6 Check and adjust the seasoning in the soup, ladle into warm bowls, then top with a cheese crouton.
  7. 7 Scatter over the flaked almonds to serve.
  • Average per serving
  • Calories 354.0kCal
  • Fat18.0g
  • Saturated7.8g
  • Salt2.3g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg