Broccoli, Cavolo Nero & Blue Cheese Soup Recipe

Ingredients

2 onions
3 garlic cloves
A head of broccoli
200g cavolo nero
3 vegetable stock cubes
A handful of mint, leaves only
1 lemon
150g blue cheese, such as Fleet Valley Blue, Stilton, or Brighton Blue
2-4 tbsp chilli oil

Prep: 10 mins | Cook: 30 mins

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Method

1. Peel and finely chop the onions. Peel and thinly slice the garlic cloves. Pour 1 tbsp olive oil into a large pan and warm over a medium-low heat. Slide in the onions and garlic and season with a good pinch of salt and pepper. Fry for 15-20 mins, stirring occasionally, till the onions are golden and soft. Don't let them brown too quickly – if the pan is too hot, add a splash of water to the onions and turn the heat down under the pan.

2. While the onions cook, chop the broccoli into small florets. Chop the stalk into 1cm-thick dice. Strip the cavolo nero leaves away from any thick stalks. Roughly chop the leaves. Fill and boil your kettle.

3. When the onions have softened, pour in 1½ ltrs boiling water. Crumble in the vegetabke stock cubes and stir well. Return to the boil.

4. Slide the broccoli and cavolo nero into the pan. Simmer for 8-10 mins, lid off the pan, till the broccoli is tender.

5. When the broccoli is tender, stir in most of the mint leaves. Grate in the lemon zest and squeeze in a little juice. Use a stick blender to whizz the soup till smooth, or ladle it into a blender and blitz. Taste the soup and add more salt and pepper or lemon juice, if needed.

6. Ladle the soup into bowls. Crumble a little blue cheese over each bowl, then garnish with a few mint leaves and a drizzle of chilli oil.

7. Eat Me, Keep Me
The soup will keep, minus its toppings, in the fridge for 2-3 days. Reheat till piping hot, then top with the blue cheese, mint leaves and a drizzle of chilli oil.