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Rated excellent by our customers

Gluten Free Broccoli and Stilton Soup Recipe

Broccoli and blue cheese go really well together. Gluten-Free. For a vegan broccoli soup, please use coconut butter and leave out the Stilton. Serves 4 as a starter or 4 as a main.

Customer Rating:
5.0 (2 votes)

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Main Courses

You will need

50g butter OR Available only in our Edinburgh shops More products
50g coconut butter

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1 large onion, roughly chopped More products
500 broccoli, cut into florets More products
2 cups or 500ml freshly boiled water or hot homemade vegetable bouillon
about 100g potatoes, peeled and roughly chopped

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1 Tbsp miso bouillon paste (optional) OR More products
1 Tbsp miso (optional) More products
freshly ground black pepper to taste More products
100g Stilton, roughly crumbled OR
100g Lanark Blue Cheese, roughly crumbled

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Heat the butter or coconut butter in a large saucepan over medium heat. Add the onion and cook, stiring occasionally, for about 3 minutes.
  • Add the broccoli florets, potatoes, water or bouillon and the stock cube, if using. Cook covered for about 10 minutes or until the potatoes and broccoli are soft.
  • When cooked, transfer everything to your blender and blend until smooth, adding a little more hot water or bouillon if required to reach your desired consistency.
  • Season with freshly ground black pepper to taste and serve hot topped with crumbled Stilton.

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Shopping List

Omega 3 Coconut Butter FairTrade, ORGANIC
Tiana (250ml)
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Real Foods
Broccoli ORGANIC
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Arran Victory Potato ORGANIC
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Sorry unavailable
Black Peppercorns
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