Broccoli Soup With Blue Cheese

Broccoli soup with blue cheese.

Why this is peri-perfect… This elegant veggie and tofu soup is silky, protein-packed, and hormone-friendly, perfect for supporting metabolism and satiety. Silken tofu or chicken delivers a solid protein boost to maintain lean muscle, while broccoli, zucchini, and potato provide fibre, antioxidants, and slow-release carbs to keep blood sugar stable. Olive oil and a touch of blue cheese add heart-healthy fats and rich flavour without overloading calories. Garlic, thyme, and seasoning enhance the immune- and anti-inflammatory benefits, making each spoonful nourishing as well as comforting. It’s a creamy, indulgent-feeling soup that’s genuinely good for your body, keeping you full, balanced, and satisfied.

Ingredients: 4 serves

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium zucchini, chopped

500g broccoli florets (fresh or frozen)

1 small potato (about 120g), peeled and diced (for creaminess)

500g silken tofu (makes it ultra-smooth + protein-rich — trust me on this!)

4 cups (1L) reduced-salt chicken broth

2 tsp thyme

Salt & pepper, to taste

Topping (per serve):

10g crumbled blue cheese (about 2 tsp — bold flavour, small amount goes far).

Extra thyme.

Instructions:

In a pot, lightly fry the onion and garlic in oil, add chicken stock, potato, broccoli, and zucchini until the veggies are tender.

Use a stick blender to blend the soup until smooth. Season with salt and pepper.

Stir in silken tofu. Add thyme.

Ladel into 4 bowls, top with blue cheese and extra thyme.

Per serve: 300 calories, 30g protein.