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Cauliflower and Stilton Soup

Serves 4 Costs 2.50 per recipe Costs 0.60 per serving Takes 20 mins to cook Takes  10 mins to prepare Vegetarian 1 5 a day portions


1.2 Litres  vegetable stock 
450g mix of cauliflower and broccoli florets 
25g butter 
1 small onion, chopped 
50g plain flour 
600ml skimmed milk 
75g Stilton, crumbled 
Salt and freshly ground black pepper


Pour the stock into a large saucepan, bring to the boil then add the cauliflower and broccoli.Simmer until tender. Drain and reserve 600ml/1 pint of the stock. Puree the cauliflower and broccoli.

Melt the butter in a large pan, add the onion and fry for 3-4 minutes until softened, stir in the flour cook for a further minute then gradually add the milk and the stock, stirring continuously until it simmers and has thickened slightly.

Stir in the puréed broccoli mixture and the Stilton, heat through gently, until the cheese has melted, without bringing to the boil. Season well.

Serve with a wholemeal roll.

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