Broccoli, Cavolo Nero & Blue Cheese Soup

Cooking time
Serves4 people
Vegetarians Gluten-free diets
Broccoli, Cavolo Nero & Blue Cheese Soup

This warming soup matches ever-stylish broccoli and cavolo nero with crumbles of tangy Fleet Valley blue cheese and accessorizes them beautifully with fresh mint and chilli oil. Catwalk or kitchen? We think it's good enough for both.


  • 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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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.
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