Tag Archives: Broccoli

Recipe of the Week: Broccoli & Apple Soup

Broccoli & Apple Soup

Broccoli & Apple Soup


Don’t be put off by the unusual combination – it really is delicious!

Time 25 mins
Serves 4
Calories 107
Fat 4g of which 0.4g is saturated
Suitable for freezing
Suitable for vegetarians

Olive oil 1 tbsp
Red onion 1, peeled and chopped
Dessert apples 2, peeled, cored and chopped
Vegetable stock 750ml (1¼ pints)
Broccoli 1 large head, trimmed and roughly chopped
Low fat natural fromage frais 4 tbsp, optional
Granary bread and Cheddar cheese to serve, optional

1 Heat oil in a large non-stick saucepan, add onion and apples, cover and cook over a low heat for 5 minutes, stirring occasionally.

2 Pour stock into pan and add broccoli. Bring up to boil, cover and simmer for 15 minutes.

3 Turn off the heat, season with black pepper and purée with a hand-held whisk. Serve immediately with a spoonful of fromage frais, and a chunk of bread and Cheddar, if using.






Recipe of the Week | Broccoli & Stilton Quiches

Broccoli & Stilton Quiches


This recipe is taken from our cookbook; Just for One or Two – see more about this brilliant book here.


Broccoli & Stilton Quiches

  • Difficulty: easy
  • Print

Calories 303 per portion
Fat 20g (9g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Shortcrust pastry 150g (5oz)
  • Butter 15g (½oz)
  • Onion 1 small, peeled and chopped
  • Small broccoli florets 75g (3oz)
  • Stilton 50g (2oz), crumbled

When ready to cook: serves 2

  • Egg 1
  • Milk 100ml (3½fl oz)
  • Salt and freshly ground black pepper


  1. Roll out the pastry and use to line four 10cm (4in) diameter flan tins.
  2. Melt the butter in a saucepan, add the onion and cook gently for 3–4 minutes until softened.
  3. Blanch the broccoli in boiling water for 2–3 minutes. Pour into a sieve, rinse under cold water and drain.
  4. Divide the onion, broccoli and Stilton between the four tins.

To serve now:

  1. Preheat the oven to 220°C /425°F/Gas 7. Mix together 1 egg and 100ml (3½fl oz) milk. Pour into two tins, season and mix gently. Place on a baking tray. Bake for 20–30 minutes until set and golden. Allow to cool slightly before removing from the tins. Serve warm.

To freeze:

  1. Wrap the assembled quiches in cling film and pack into a plastic container. Seal, label and use within 4 months.

To serve from the freezer:

  1. Unwrap two tins, and cook as above (adding egg and milk); there’s no need to defrost.

Cook’s tips
These can be cooked straight from the freezer, which is perfect for when you’re short of time. Simply add with the egg and milk before baking. If you have any egg and milk mixture left, mix with 1–2 tsp sugar and orange zest, pour into a ramekin and bake with the quiches for a scrumptious baked custard. If you don’t have individual flan tins you could use metal poachette rings set on a baking tray.

This recipe is taken from our cookbook; Just for One or Two – see more about this brilliant book here.

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