Low Fat Broccoli and Stilton Soup
Indulge in the comforting flavors of this **Low Fat Broccoli and Stilton Soup**, a lighter twist on a classic favorite. Bursting with the wholesome goodness of fresh broccoli, aromatic garlic, and sautéed leeks, this velvety soup gets its luxurious creaminess from skimmed milk without the added calories. A touch of tangy Stilton cheese brings a rich, savory depth to every spoonful, while low-sodium vegetable stock keeps things heart-healthy. Quick and easy to prepare in under 45 minutes, this soup is perfect for a cozy weeknight meal or an elegant starter. Garnished with fresh parsley and served piping hot, it’s a nutritious and flavorful way to satisfy your soup cravings. Ideal for those seeking a low-fat option without sacrificing taste, this recipe will quickly become a go-to comfort food favorite! **Keywords**: low-fat soup, broccoli and Stilton soup, healthy comfort food, easy soup recipes, creamy vegetable soup.
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Recipe Information
Ingredients
- 500 g Broccoli florets
- 1 medium Onion
- 1 medium Leek
- 2 Celery stalks
- 2 cloves Garlic
- 1 liter Low-sodium vegetable stock
- 100 g Stilton cheese
- 200 ml Skimmed milk
- 1 for coating Olive oil spray
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
Instructions
Begin by preparing the vegetables: chop the onion and leek, slice the celery, and mince the garlic.
In a large pot, use the olive oil spray to lightly coat the bottom, and set it over medium heat.
Add the onion, leek, celery, and garlic to the pot. Sauté these ingredients for about 5 minutes until they are softened, but not browned.
Add the broccoli florets to the pot, stirring to combine with the other vegetables.
Pour in the low-sodium vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the broccoli is tender.
Using an immersion blender, blend the mixture in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Crumble the Stilton cheese into the soup and stir until melted and well-incorporated.
Pour in the skimmed milk and stir until the soup is heated through. Be careful not to boil.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 32.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1190 mg | 92% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1504 mg | 32% | |
*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.
