I'm trying to eat more veg this month, and I also wanted to use up some cheese from Christmas, so I decided broccoli and stilton soup would be a great idea. I am a pretty fussy eater and don't like a lot of veg, so had an idea of sneaking some hidden veg... into my own food! My theory was that if I couldn't see it, and hopefully couldn't taste it, I wouldn't mind eating it. Courgette (zucchini) seemed a good option!
I can only give rough quantities for this recipe as it depends how thick you like your soup. To serve 3/4 you need:
1 head broccoli
about 100g stilton or 6 Laughing Cow Light blue cheese triangles
about 1 pint vegetable stock
half a courgette (zucchini)
crispy bacon pieces to serve (optional)
Chop the broccoli into florets
And slice the courgette
You can either use leftover Stilton...
... or if you want to make this soup low fat and Slimming World friendly, use Laughing Cow Light Blue Cheese.
Bring the vegetable stock to the boil in a pan and simmer the broccoli and courgette until tender. Add the cheese and stir until melted.
Blend to a smooth soup either using a hand blender in the saucepan or by transferring the soup to a standalone blender.
I had some leftover bits of crispy bacon I decided to serve on top of the soup, the different texture and taste complemented the flavour of the soup really well.
Most importantly, I couldn't taste the courgette - so I successfully squeezed an extra portion of veg into this meal. The soup lasted me three days and I took it into work for lunch so it was both healthy and thrifty, which is a great combination for January!
First I am sending this to Family Foodies, the blog challenge hosted by Vanesther at Bangers and Mash and Louisa at Eat Your Veg, as the theme this month is hidden goodies (that is, hidden fruit and veg).
The theme for this month's No Croutons Required, hosted by Lisa's Kitchen and Jacqueline at Tinned Tomatoes, is a vegetarian soup or salad. Obviously if you were making this for vegetarians, leave off the bacon! You should also check that the cheese is made with rennet that does not come from animals and is suitable for vegetarians.
Louisa at Eat Your Veg is also hosting the Four Seasons Food challenge along with Anneli at Delicieux, and they are looking for virtuous recipes this month, so I think my vegetable soup - with extra hidden veg - is a good example.
On a similar note, Helen at Fuss Free Flavours and Michelle at Utterly Scrummy are hosting a new challenge, Extra Veg. They want to encourage us to eat an extra portion of vegetables whenever we can - so while this broccoli soup alone would count, I've also added the extra portion of veg with the hidden courgette.
January's Feel Good Food challenge, hosted by A Kick at the Pantry Door, is tasty and inexpensive. You can use vegetables that are a little past their best in this soup, and it's a good way to use up leftover cheese (eg from Christmas) so this is a pretty frugal recipe.
I'm not done yet... January's Cheese Please challenge, hosted by Fromage Homage, is comfort food and winter warmers. Soup is a lovely winter warmer and since I've used stilton I am sending this over.
Simply Food is hosting the event Let's Cook with Green Vegetables, and since it has to be a vegetarian recipe, you'll need to leave out the bacon and check your cheese is vegetarian.
And finally I am sending this to Turquoise Lemons' No Waste Food Challenge as you can use leftover veg and the cheese was hanging around from Christmas.