Looking back at my Food for Runners series, I noticed that soups were missing completely from it. Until now. So this week’s recipe is Broccoli and Stilton Cheese Soup.
Vegetables are very important to a runner’s diet, which must include nutrients such as iron, potassium, fiber and vitamin C, to help to fight fatigue and keep energy levels up. Broccoli as a source of these nutrients and they also contain (by weight) more Vitamin C than an orange!
Stock up of veggies with this filling soup, the addition of Stilton cheese makes it creamy and delicious!
Recipe adapted from Nigella Lawson’s website.
- 3 small broccoli, chopped
- 6 spring onions, finely chopped
- 1 tps dried thyme
- 500ml vegetable stock
- 150g Stilton cheese, crumbled
- Extra Virgin Olive oil
- Freshly ground pepper
- 1 long red chilli pepper, deseeded and finely chopped
Heat the olive oil, add the spring onions and chilli, cook for a couple of minutes. Then add the thyme, broccoli and stir for a minute or so.
Pour the hot vegetable stock and the crumbled Stilton and bring to a bubble, then clamp on the lid and cook for 15 minutes.
Blend with a food processor and add pepper to taste. Scatter with red chilli for serving.