Broccoli, Strathdon Blue and Fresh Mint

Name: Broccoli, Strathdon Blue and Fresh Mint
Total time: 35 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 bay leaves; 2 garlic cloves, finely chopped; 1 potato, peeled and cut into 3cm pieces; 450 g broccoli, roughly chopped (including the stalk); 800 ml vegetable stock (or 2 veg stock cubes); 800 ml vegetable stock (or 2 veg stock cubes); 100 g Strathdon Blue cheese, crumbled; 10 g fresh mint, leaves picked; 10 g fresh mint, leaves picked; 2 tsp sea salt

Preparation info

Feeds
4

Difficulty
Easy
Ready in
35 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is our take on the absolute classic broccoli and stilton. The creaminess of the Scottish Strathdon Blue cheese adds an element of indulgence, and the fresh mint lifts the flavours to make it less heavy.

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 bay leaves
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Europe
United Kingdom
Scotland
Soup
Gluten-free
Vegetarian

Method

Put your soup pot over a medium heat and add the olive oil, onions and bay leaves. Stir and cook for 5 to 10 minutes, until the onions are soft and translucent.
Next, add in your garlic, diced potato and the chopped broccoli stalk. Don’t add the broccoli florets just yet! Sweat for another 5 to 10 minutes.
Add the veg stock (or 800ml boiling water and