Healthy Eats: Broccoli, Cauliflower & Stilton Soup with Quick Herby Bread

I’ve got another soup recipe for you guys! I always like to make a batch and freeze some for those days when you just haven’t had time to prepare. This soup is full of goodness and although it does contain a bit of full fat stilton, it’s not a large quantity and having the full fat is actually better for you (would you believe!?). Basically it comes down to the fact that to produce a low fat cheese, the manufacturers have to put it through a chemical process so you’re going to be eating lots of toxins that you don’t want or need. Fat is an important part of your diet and stilton also contains probiotics that are good for your immune system. Just remember to keep these fats to a minimum. The bread with this recipe is a lot like soda bread that you get in Ireland with a cakey consistency so it’s very filling!

Bread Recipe:

2 cups whole wheat flour
1 1/2 tablespoon baking powder
½ teaspoon low sodium salt
1 teaspoon raw honey
15g grated Parmesan
1/3 cup chopped fresh chives
2 tablespoon chopped fresh parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
½ teaspoon chopped fresh thyme
1 egg
¾ cup almond milk

Preheat the oven to 190oC
Lightly oil a 9 x 5 inch loaf tin
Sift the flour, baking powder and salt into a large bowl.
Stir in the herbs
In a smaller bowl beat together the egg, honey and almond milk
Add the wet ingredients to the dry ingredients and stir until just combined; the batter will be stiff.
Transfer it with a rubber spatula to the loaf tin and smooth the top.
Bake for 40 to 45 mins, until the top is firm and a knife inserted in the centre comes out clean. Cool on a rack for 5 minutes before removing the bread from the tin. Serve warm.

Soup Recipe:

half a head of broccoli
half a head of a medium cauliflower
1 onion (chopped)
2 medium carrots (chopped)
3 garlic cloves (chopped or minced)
1 large handful kale
1 teaspoon black pepper
1 teaspoon nutmeg
1 litre vegetable stock
15g stilton

Saute the onion and garlic in a large soup pan with the black pepper and nutmeg
Add the carrots and continue to sauté for 3-4 minutes
Add the broccoli, cauliflower, kale and vegetable stock.
Bring to the boil for 5 minutes, turn it down to a simmer for a following 20-25 minutes
Let the mixture cool down a bit then blend in a food processor until smooth.
Put the soup back into the pan and put on a medium heat, adding the stilton and melting it slowly in.
Serve with a slice of the herby bread and a swirl of low fat creme fresh