Purple Sprouting Broccoli, Blue Cheese, and Buttermilk Soup Recipe
Introduction
This comforting purple sprouting broccoli soup combines the tangy creaminess of buttermilk with the rich flavor of blue cheese. It’s a vibrant, nourishing dish perfect for a light lunch or a starter to impress guests.
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 1 large potato (about 300g), cut into 2cm cubes
- 250g purple sprouting broccoli (stalks, florets and leaves), roughly chopped
- 1.1 litres vegetable or chicken stock
- 100ml buttermilk
- 100g blue cheese, crumbled
- 3 tbsp double cream
- ½ lemon, juiced
- 30g mixed seeds
- ½ small bunch of chives, finely sliced
Instructions
- Step 1: Heat the olive oil in a flameproof casserole or saucepan over medium heat. Add the chopped onion and celery with a pinch of salt and fry for about 10 minutes until they begin to soften.
- Step 2: Add the cubed potatoes, chopped broccoli, and stock. Bring to a simmer, then cover and cook for 20 to 25 minutes, or until the thick broccoli stalks are tender when pierced with a knife.
- Step 3: Remove the pot from the heat and add half of the buttermilk along with 80g of the crumbled blue cheese. Use a hand blender to blitz the mixture until smooth.
- Step 4: Season the soup to taste, then stir in the double cream, the remaining buttermilk, and the lemon juice.
- Step 5: Ladle the soup into bowls and top each serving with the remaining blue cheese, mixed seeds, finely sliced chives, and a drizzle of olive oil before serving.
Tips & Variations
- For a richer flavor, lightly toast the mixed seeds before adding them as a topping.
- Substitute the blue cheese with feta or goat cheese for a milder taste.
- If you prefer a chunkier texture, blend only half the soup and stir in the rest without pureeing.
- Add a pinch of chili flakes for a subtle spicy kick.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after refrigeration; add a splash of stock or water to loosen it when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen purple sprouting broccoli for this soup?
Yes, frozen purple sprouting broccoli can be used. Adjust the cooking time slightly, as frozen vegetables usually cook faster. Add them directly to the cooking pot without thawing.
Is it possible to make this soup dairy-free?
To make this soup dairy-free, substitute the buttermilk and cream with plant-based alternatives such as coconut or oat milk. Replace blue cheese with a dairy-free cheese or omit it entirely; adding nutritional yeast can boost the cheesy flavor.
PrintPurple Sprouting Broccoli, Blue Cheese, and Buttermilk Soup Recipe
A vibrant and creamy purple sprouting broccoli soup enriched with tangy buttermilk and sharp blue cheese, finished with crunchy mixed seeds and fresh chives for added texture and flavor. This comforting soup combines nutritious vegetables with luxurious dairy to create a beautifully balanced starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Soup Base
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 1 large potato (about 300g), cut into 2cm cubes
- 250g purple sprouting broccoli (stalks, florets and leaves), roughly chopped
- 1.1 litres vegetable or chicken stock
Finishing Ingredients
- 100ml buttermilk
- 100g blue cheese, crumbled
- 3 tbsp double cream
- ½ lemon, juiced
- 30g mixed seeds
- ½ small bunch of chives, finely sliced
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a flameproof casserole or large saucepan over medium heat. Add the roughly chopped onion and celery along with a pinch of salt, frying gently for 10 minutes until they begin to soften and become fragrant.
- Add Potatoes and Broccoli: Stir in the cubed potatoes and the chopped purple sprouting broccoli stalks, florets, and leaves. Pour in the vegetable or chicken stock and bring the mixture to a gentle simmer.
- Simmer the Soup: Cover the pan and cook for 20 to 25 minutes, or until the thick broccoli stalks and potatoes are tender enough to be pierced easily with a knife.
- Blend the Soup: Remove the pan from the heat. Add half of the buttermilk and 80 grams of the crumbled blue cheese to the soup. Use a hand blender to blitz the ingredients until the soup is completely smooth and creamy.
- Season and Enrich: Taste the soup and adjust the seasoning as needed. Then stir in the double cream, the remaining buttermilk, and the juice of half a lemon to add brightness and richness.
- Serve and Garnish: Ladle the hot soup into bowls. Sprinkle the remaining 20 grams of blue cheese over the top, followed by the mixed seeds and finely sliced chives. Drizzle with a little extra olive oil for a glossy finish before serving.
Notes
- Using a hand blender directly in the cooking pot saves time and reduces washing up.
- If you prefer a chunkier texture, blend only half the soup and stir the rest through.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- The mixed seeds add a delightful crunch; feel free to use pumpkin, sunflower, or sesame seeds as per your preference.
- The soup can be reheated gently on the stovetop; avoid boiling once cream is added to prevent splitting.
Keywords: purple sprouting broccoli soup, blue cheese soup, buttermilk soup, creamy broccoli soup, vegetarian soup, spring vegetable soup
