Try Broccoli and Stilton Soup Recipe for a creamy vegetable soup with blue cheese, which is just as suitable for a cosy meal as it is as a starter for a dinner party.
Try our Broccoli and Stilton Soup for a creamy vegetable soup with blue cheese that’s just as good for a leisurely meal as it is as an appetizer for a dinner party.
How long can you keep broccoli and Stilton soup?
Broccoli and Stilton soup will typically last for 3-4 days in the refrigerator when stored properly. To store the soup, allow it to cool to room temperature before transferring it to an airtight container. Make sure to leave some headspace in the container to allow for expansion as the soup cools. Alternatively, you can divide the soup into smaller containers or sealable plastic bags to make it easier to store and reheat.
To extend the shelf life of the soup, you can also freeze it for longer storage. To freeze the soup, allow it to cool completely and then transfer it to a sealable plastic bag or airtight container. Squeeze out any excess air to prevent freezer burn and label the container with the date and contents. Frozen soup will typically last for 3-4 months in the freezer.
When reheating the soup, make sure to bring it to a full boil to ensure that it is fully heated through. If the soup has been frozen, thaw it in the refrigerator before reheating. It is also a good idea to stir the soup frequently as it heats to help distribute the heat evenly and prevent scorching.
How many carbs are in broccoli and Stilton soup?
The carbohydrate content of broccoli and Stilton soup will depend on the specific ingredients and recipe used.
Broccoli is a low-carbohydrate vegetable, with about 6 grams of carbs per cup (91 grams). Stilton cheese is also relatively low in carbs, with about 0.3 grams of carbs per ounce (28 grams). However, if the soup is made with other high-carb ingredients, such as potatoes or pasta, the carbohydrate content of the soup will be higher.
To determine the exact carbohydrate content of a particular broccoli and Stilton soup, it is best to refer to the nutrition label or check the ingredient list. If you are following a low-carb diet and are concerned about the carbohydrate content of the soup, you can also consider using low-carb alternatives, such as cauliflower or zucchini, in place of higher-carb ingredients.
Can babies eat broccoli and Stilton soup?
Broccoli and Stilton soup can be a nutritious and tasty option for babies, as long as it is prepared in a way that is appropriate for their age and development.
Broccoli is a healthy vegetable that is high in fiber, vitamins, and minerals, including vitamin C, vitamin K, and potassium. It is also a good source of antioxidants, which can help to support the immune system. Stilton cheese is a good source of protein and calcium, which are important for growth and development.
When introducing new foods to babies, it is important to follow safe feeding practices and consider their age and development. The American Academy of Pediatrics recommends introducing solid foods to babies when they are around 6 months old, or when they are able to sit up independently and show an interest in food. Before introducing new foods to babies, it is important to check with a healthcare provider to ensure that the food is age-appropriate and that the baby is not allergic to it.
To prepare broccoli and Stilton soup for babies, it is best to:
- Puree the soup until it is smooth and easily spoonable, taking care to remove any large pieces of broccoli or cheese that may be difficult for babies to chew.
- Serve the soup at a lukewarm temperature, as babies may not be able to tolerate very hot or cold foods.
- Offer a small amount of the soup to the baby on a spoon, taking care to watch for any signs of allergic reaction.
- Gradually increase the amount of soup offered to the baby as they become more comfortable with it and begin to show an interest in eating more.
- If the baby is allergic to broccoli or cheese, do not offer the soup and check with a healthcare provider for advice on alternative foods to offer.
Can you freeze broccoli and Stilton cheese soup?
The protein content of broccoli and Stilton soup will depend on the specific ingredients and recipe used.
Broccoli is a low-protein vegetable, with about 2.6 grams of protein per cup (91 grams). Stilton cheese is a good source of protein, with about 6 grams of protein per ounce (28 grams). However, if the soup is made with other protein-rich ingredients, such as beans or lentils, the protein content of the soup will be higher.
To determine the exact protein content of a particular broccoli and Stilton soup, it is best to refer to the nutrition label or check the ingredient list. If you are looking to increase the protein content of the soup, you can consider adding protein-rich ingredients, such as beans, lentils, or tofu, to the soup. You can also serve the soup with a protein-rich accompaniment, such as bread or a side of beans, to boost the overall protein content of the meal.
How much protein is in broccoli and Stilton soup?
Yes, broccoli and Stilton cheese soup can be frozen for longer storage. To freeze the soup, allow it to cool completely and then transfer it to a sealable plastic bag or airtight container. Squeeze out any excess air to prevent freezer burn and label the container with the date and contents. Frozen soup will typically last for 3-4 months in the freezer.
It is generally best to freeze soup that is smooth and creamy, as chunky soups may become mushy when thawed. If you prefer a chunky soup, you can freeze the soup without pureeing it, but you may want to consider adding a little extra broth or liquid to the soup before freezing it to help prevent it from becoming too thick or dense when it is thawed.
When reheating the soup, make sure to bring it to a full boil to ensure that it is fully heated through. If the soup has been frozen, thaw it in the refrigerator before reheating. It is also a good idea to stir the soup frequently as it heats to help distribute the heat evenly and prevent scorching.
Best Broccoli and Stilton Soup Recipe
Servings: 4 Preparation:10 minutes Cooking time: 30 minutes Calories: 340 Fat: 15g
Ingredients
2 tbsp rapeseed oil
1 onion, finely diced
1 stick of celery, sliced
1 leek, cut into rings
1 potato, medium size, diced
1 knob of butter
1 litre chicken or vegetable stock
1 broccoli, coarsely chopped
140 g Stilton or other blue cheese, crumbled
Instructions
Heat 2 tablespoons of rapeseed oil in a large pot and add 1 finely chopped onion. Cook over medium heat until soft. Add a splash of water when the onion starts to fester.
Add 1 sliced celery stalk, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then put a lid on. Saute for 5 minutes, then remove the lid.
Pour in 1 litre of chicken or vegetable stock and add the chunky stalks from the broccoli head. Cook for 10-15 minutes until all the vegetables are soft.
Add the remaining coarsely chopped broccoli and cook for another 5 minutes.
Carefully transfer to a blender and puree until smooth.
Stir in 140 g crumbled Stilton, leaving a few lumps. Season with black pepper and serve.
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Ingredients
- 2 tbsp rapeseed oil
- 1 onion, finely diced
- 1 stick of celery, sliced
- 1 leek, cut into rings
- 1 potato, medium size, diced
- 1 knob of butter
- 1 litre chicken or vegetable stock
- 1 broccoli, coarsely chopped
- 140 g Stilton or other blue cheese, crumbled
Instructions
- Heat 2 tablespoons of rapeseed oil in a large pot and add 1 finely chopped onion. Cook over medium heat until soft. Add a splash of water when the onion starts to fester.
- Add 1 sliced celery stalk, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then put a lid on. Saute for 5 minutes, then remove the lid.
- Pour in 1 litre of chicken or vegetable stock and add the chunky stalks from the broccoli head. Cook for 10-15 minutes until all the vegetables are soft.
- Add the remaining coarsely chopped broccoli and cook for another 5 minutes.
- Carefully transfer to a blender and puree until smooth.
- Stir in 140 g crumbled Stilton, leaving a few lumps. Season with black pepper and serve.
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