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Broccoli and Almond Soup with Stilton Croutons

Nutritional info per serving

  • Calories: 354
  • Fat: 18g
  • Saturates: 7.8g
  • Salt: 2.3g

Broccoli and almond soup with stilton croutons

Packed with vitamins, this flavoursome and warming soup is a nutritious choice. Stilton croutons add a decadent finishing touch to this simple dish



  • 10g butter
  • 1 garlic clove, peeled and crushed
  • 1 onion, peeled and chopped
  • 200g potatoes, peeled and diced
  • 2 tbsp ground almonds
  • 1 litre vegetable stock
  • 500g broccoli, cut into florets


  • 4 slices French bread
  • 100g stilton cheese
  • 25g flaked almonds, toasted

Ready in: 40 mins

Serves: 4


  1. Heat the butter in a large saucepan, add the garlic and onion, then cook over a gentle heat for 3-4 minutes until softened.
  2. Add the potato and cook for a further 2 minutes.
  3. Stir in the ground almonds, stock and broccoli, then simmer for 15-20 minutes until the broccoli is tender.
  4. Leave to cool for 5 minutes, then blend until smooth with an electric blender. Reheat gently without boiling.
  5. Meanwhile, heat the grill to high, toast the bread on one side, then turn over and top the untoasted side with the Stilton. Return to the grill until the cheese melts.
  6. Check and adjust the seasoning in the soup, ladle into warm bowls, then top with a cheese crouton.
  7. Scatter over the flaked almonds to serve.