Broccoli and Stilton Cheese Soup

Looking back at my Food for Runners series, I noticed that soups were missing completely from it. Until now. So this week’s recipe is Broccoli and Stilton Cheese Soup.

Vegetables are very important to a runner’s diet, which must include nutrients such as iron, potassium, fiber and vitamin C, to help to fight fatigue and keep energy levels up. Broccoli as a source of these nutrients and they also contain (by weight) more Vitamin C than an orange!

Stock up of veggies with this filling soup, the addition of Stilton cheese makes it creamy and delicious!

Recipe adapted from Nigella Lawson’s website.

Ingredients

• 3 small broccoli, chopped
• 6 spring onions, finely chopped
• 1 tps dried thyme
• 500ml vegetable stock
• 150g Stilton cheese, crumbled
• Extra Virgin Olive oil
• Freshly ground pepper
• 1 long red chilli pepper, deseeded and finely chopped

Preparation

Heat the olive oil, add the spring onions and chilli, cook for a couple of minutes. Then add the thyme, broccoli and stir for a minute or so.

Pour the hot vegetable stock and the crumbled Stilton and bring to a bubble, then clamp on the lid and cook for 15 minutes.

Blend with a food processor and add pepper to taste. Scatter with red chilli for serving.