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Creamy Broccoli & ‘Stilton’ Soup

Do you need another soup recipe in your life?

If you live through grey, damp UK winters then yes, you probably do. This creamy broccoli & stilton soup recipe is a real keeper. It’s dairy free, replacing the stilton with the salty umami flavours of miso.
The creaminess comes from cashews.

20 mins, 6 servings, 9 ingredients, easy


2 stalks Celery (chopped)
1 Leeks (chopped)
250 grams Broccoli (roughly chopped) 1/2 head Cauliflower (roughly chopped) 1 Garlic (clove, crushed)
1.2 liters Vegetable Broth (bouillon)
1 tsp Chili Flakes
1 tbsp Miso Paste (white or red)
60 grams Cashews
Sea Salt & Black Pepper (to taste)


  1. Gently fry celery, onion and garlic in a little olive oil in a large pan until softened.
  2. Add chilli flakes, broccoli, cauliflower and bouillon and simmer for 10 mins until veg soft.
  3. Add soup to a high power blender together with miso paste and cashews. Blitz until smooth. Season to taste and serve.


Replace miso with 50g blue stilton (or use vegan blue)

Serve with a multi-grain sourdough, toasted rye or go for millet bread if you are gluten free