Purple 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
Scale
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
