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Before you jump to Healthy Broccoli and Blue Cheese Soup! recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. Poor diet is one factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get people to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets call for a lot of work and will significantly alter the way they live and eat. It is possible, however, to make a few simple changes that can start to make a positive impact to our daily eating habits.
The first change you need to make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to healthy broccoli and blue cheese soup! recipe. To cook healthy broccoli and blue cheese soup! you only need 8 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Healthy Broccoli and Blue Cheese Soup!:
- Prepare 1 broccoli head
- Provide 2 celery sticks
- Get 1 onion
- Prepare 1 clove garlic
- Prepare Olive oil
- Get 1 litre chicken or vegetable stock
- Get 100 g Blue cheese or stilton
- Provide Black pepper to season
Instructions to make Healthy Broccoli and Blue Cheese Soup!:
- Peel the garlic, trim and roughly chop the celery and broccoli.
- Heat a splash of oil in a pan, then soften the garlic, onion, and celery for about 2 to 3 minutes
- Add the broccoli and soften for another 2 to 3 minutes
- If you have pre made stock, then great! I don’t so I will use 1 litre of HOT water, 2 chicken stock and 1 vegetable stock cube. Add the cubes to the water and make sure they dissolve
- Add the stock to the pan, season with black pepper and cover and leave to simmer until broccoli is cooked. (Approx 15 minutes)
- Carefully pour the contents into a food processor and blend until smooth TOP TIP - don’t try to tip the soup directly from the pan as it goes EVERYWHERE. Use a ladle…. it’s much easier!!!
- Stir in your crumbled cheese, allowing a few lumps to remain. I have used 100g but if you want a stronger flavour, add more. Season with black pepper and salt (remember the stock already contains salt) according to your tastes and serve.
- Enjoy!
The creator of this creamy soup—Sunset reader Amy Bentley, of Scottsdale, Arizona—suggests using an American blue cheese; we especially like it with Point Reyes Original Blue. Any blue cheese will work here. We sampled raw milk cheeses in Britain. Stichelton, in particular, is a raw milk cheese that gives Stilton a run for its money. In a Dutch oven, melt the butter over medium-low heat.
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