Broccoli, Stilton and Pumpkin Spice Soup
Keto broccoli and stilton soup spiced with traditional autumnal spices. Omit the cloves, ginger, cinnamon, and nutmeg if you prefer a traditional Broccoli and stilton soup.
Bone broth is used here rather than stock cubes, stock cubes even if gluten-free tend to have added sugar. The avocado oil can be replaced with olive oil
Ingredients for 4 servings
• Avocado oil 1tbsp
• Water 300ml
• Shallot 28g
• Bone broth 331ml
• Broccoli 300g
• Stilton Cheese 125g
• Black Pepper ¼ tsp
• Salt ¼ tsp
• Onion powder 1tsp
• Ground ginger ½ tsp
• Ground Nutmeg ½ tsp
• Cinnamon ½ tsp
• Ground cloves ¼ tsp
• Pumpkin seeds 2g
• Double cream 30ml
• Butter 2 tbsp
• Garlic 6g
• Xanthan gum ½ tsp
• Parsley to dress (optional)
Macronutrients
(per serving)
Preparation
- Heat the avocado oil in a frying pan and brown the shallot and garlic for a couple of minutes
- Melt the butter in the frying pan
- Transfer to a larger pan one large enough to hand blend
- Add a 3rd of the bone broth and simmer for a few minutes
- Add 200ml the water
- Stir in the Xanthan gum and stir in well until the broth starts to thicken
- Add the remaining water 100ml, add the broccoli and simmer for 5-6 minutes
- Gather and add the ground spices, clove, onion powder, ginger, cinnamon, and nutmeg
- Season with salt & pepper, add the remaining broccoli and crumble the Stilton cheese into the pan
- Add the remaining bone broth, taste and season with more salt and pepper if required
- Mix in 20ml of the double cream and stir continuously -Keep 10ml to drizzle over the top once finished
- After 15 minutes the broccoli should be tender enough to blitz
- Use a hand blender to finish the soup in the pan, and blend until smooth. If you have no hand blender allow the soup to cool before adding it to the blender or food processor
- Dress with pumpkin seeds, parsley and drizzle the remaining cream over the soup