My soups are infinitely variable, but I fancied a classic this time! This makes several helpings - 6 or 7, probably - but will keep in the fridge.
2 medium onions
2 cloves garlic
1.5 heads broccoli
2 litres water
1 Knorr Stock Pot (vegetable or chicken, whichever you prefer)
100 g Stilton
1 small tin sweetcorn (optional)
100 g cooked rice (optional)
Cut up the onions, garlic and broccoli into fairly small pieces; put in large saucepan with water and stock. Bring to the boil and simmer for about 10 minutes.
Run this through a blender, then return to saucepan and add the Stilton. Check the seasoning and adjust if necessary.
I like my soups with bits in, so usually add a small tin of sweetcorn, and as I had some cooked rice in the freezer, I added that, too.
Food diary for Monday 31 January
Breakfast: Peanut butter, Marmite and tomato sandwich; coffee.
Lunch: Broccoli and Stilton soup; bought cheesy mash* with an egg; garlic mushrooms and tomatoes (which were too salty!).
Supper: 2 glasses red wine (oops!); bought Shepherd's pie and peas (Tesco's Finest Meal Deal); raspberry cheesecake pots, also Tesco's, reduced for quick sale.
* I bought the shepherd's pie as it was reduced for quick sale; then bought a Meal Deal and put the main course in the freezer, then realised the cheesy mash would have gone better with it than with the shepherd's pie, so went back and bought another meal deal with peas this time - so we have two meal deal main courses in the freezer, some puds to eat later this week and another bottle of wine! All good stuff....