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Photo of Broccoli and blue cheese soup by WW

Broccoli and blue cheese soup

Total Time
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This soup is a lean green fighting machine. Enjoy the colours of broccoli and the sharp, salty flavours of the cheese in this yummy dish.


Olive oil

1 tbs

Brown onion

1 medium, chopped


600 g

Vegetable stock

2 cup(s), (500ml)

Canned cannellini beans, rinsed, drained

240 g

Blue vein cheese

60 g, crumbled

Fresh chives

2 tbs


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened.
  2. Meanwhile, separate broccoli florets from stems. Coarsely chop stems. Add stock, beans, broccoli stems and 3/4 cup (185ml) water to pan and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until stems are tender. Add broccoli florets. Simmer, covered, for 5 minutes or until florets are just tender. Remove 1 cup florets with a slotted spoon. Cover reserved florets to keep warm.
  3. Using a stick blender or processor, process soup until smooth. Season with salt and pepper. Return soup to medium heat. Cook, stirring, for 2–3 minutes or until heated through.
  4. Serve soup topped with reserved broccoli florets and sprinkled with cheese, chives and pepper.


SERVING SUGGESTION: Toasted sourdough bread. TIP: Suitable to freeze (without cheese and chives) for up to 3 months.