Updated: Feb 8
It's delicious, contains loads of your five-a-day, and is a good way to use up any leftovers. But it can feel a bit virtuous. Until you add some Giddy Nibbles. These little cheese biscuits have transformed our lunchtime habits, transforming 'meh' to marvellous. Here's one of our favourite recipes, broccoli and stilton. It uses up any leftover Christmas stilton, and all those broccoli stalks you might otherwise stick in the compost.
BROCCOLI & STILTON SOUP
2tbsp oil (olive oil or sunflower)
1 medium onion, finely chopped
1 leek, halved lengthways and sliced
1 medium potato, diced (use a couple of leftover roast potatoes, if you have any left)
1ltr chicken, turkey or vegetable stock
1 head broccoli, roughly chopped, stalks and all
140g Stilton, crumbled
Heat oil in a large saucepan and add the finely chopped onion. Cook until soft, don't allow the onion to colour.
Add sliced leek and diced potato. Cover with a lid and keep on a low heat for 5 minutes.
Pour in the stock and the crunchier bits of the broccoli (and other green veg, if using). Simmer for 10-15 minutes until the veg is soft.
Add the rest of the broccoli and other soft veg (spinach, courgettes etc) and simmer for another 5 minutes.
Transfer to a blender and blitz.
Stir in the crumbled Stilton and a grind of black pepper. You won't need salt. Enjoy!