High Protein Broccoli and Stilton Soup
Elevate your soup game with this creamy and nourishing High Protein Broccoli and Stilton Soup, a modern twist on the classic favorite. Packed with wholesome ingredients like protein-rich cannellini beans and unsweetened Greek yogurt, this velvety soup is as filling as it is flavorful. The sharp, tangy Stilton cheese adds depth and richness, beautifully complementing the fresh, earthy flavors of tender broccoli. Perfect for a cozy lunch or a quick weeknight dinner, this recipe comes together in just 45 minutes and serves four. Whether you’re looking for a comfort food indulgence or a nutritious meal option, this high-protein soup is a satisfying choice for the whole family. Don’t forget to garnish with extra cheese or a drizzle of olive oil for added decadence!
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Recipe Information
Ingredients
- 500 g Broccoli
- 150 g Stilton cheese
- 1 liter Chicken or vegetable stock
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 150 g Unsweetened Greek yogurt
- 240 g Cannellini beans, drained and rinsed
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Begin by preparing the broccoli. Remove any tough stalks and chop the broccoli into smaller florets.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the cannellini beans to the pot and stir for another 1-2 minutes.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Once boiling, add the broccoli to the pot and reduce the heat to a simmer. Cover and cook for about 10-15 minutes, or until the broccoli is tender.
While the soup is simmering, crumble the Stilton cheese into small pieces.
After the broccoli is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a stand blender, blend until smooth, and return it to the pot.
Stir in the Stilton cheese until fully melted and incorporated into the soup.
Add the unsweetened Greek yogurt to the pot, stirring well to combine.
Season the soup with salt and black pepper to taste.
Return the pot to low heat, gently warming the soup through for a couple of minutes.
Serve hot, garnished with a few extra crumbles of Stilton cheese or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 158 mg | 52% | |
| Sodium | 7995 mg | 348% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 19.7 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1388 mg | 107% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3091 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
