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Broccoli & Blue Cheese Soup

Broccoli & Blue Cheese Soup

serving size icon
Serves 4-6


  • 1 Tbsp Olive Oil
  • 1 Onion, peeled and chopped
  • 2 cloves Garlic, crushed
  • 2 heads Broccoli, trimmed and cut into florets
  • 4 cups Vegetable or Chicken stock
  • ½ cup Cream
  • 50g Blue Cheese, crumbled
  • salt and pepper to taste
  • 25g Blue Cheese, extra
  • 2 Tbsp toasted Pine Nuts


Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until golden.

Add the broccoli and stock to the pan. Cover and bring the soup to the boil. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender.

Place the soup in the bowl of a food processor and whizz until it is smooth. Stir in the cream and blue cheese. Season to taste with the salt and pepper.

Ladle the soup into bowls, crumble over the extra blue cheese and sprinkle with the pine nuts. Serve with toasted ciabatta.

Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.


Qty Price
Fresh Produce Tomatoes Heirloom
arrow icon exclamation icon Out of stock Out of stock
Campbells Real Stock Chicken Stock Liquid $5.00 ea
$5.00 ea
Anchor Cream Fresh $2.81 ea
$2.81 ea
Bulk Foods Pine Nuts
arrow icon exclamation icon Out of stock Out of stock
Whitestone Blue Cheese Windsor Wedge $8.30 ea
$8.30 ea
Mainland Special Reserve Blue Cheese Blue Vein Wedge $5.50 ea
$5.50 ea


Qty Price
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Countdown Olive Oil Classic $5.60 ea
$5.60 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock