TL;DR
Fit&Well published a recipe for broccoli, Stilton and potato soup, reporting 15g of protein per serving. The soup uses potatoes, broccoli, two cheeses and vegetable stock; the report also lists three other filling soup recipes, with protein figures attributed to their creators or the report.
Fit&Well has shared a broccoli, Stilton and potato soup recipe that its writer says provides 15g of protein per serving, offering a batch-cook lunch idea for cooler-weather meals. The report also names three other soup recipes and their stated protein amounts, though it does not provide a full nutritional breakdown for the featured soup.
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The recipe uses one onion, two garlic cloves, about 18 ounces of baby potatoes, one head of broccoli, vegetable stock, eight ounces of Stilton and half a cup of full-fat cottage cheese. It begins by softening the onion in oil, then adding garlic, diced potatoes, chopped broccoli stalk and stock. The source advises adding water if needed to cover the vegetables and seasoning carefully because the stock cube and Stilton are salty.
After the mixture simmers for 10 minutes, broccoli florets go into the pan for another eight to 10 minutes, until the vegetables are tender. The heat is turned off before stirring in the crumbled Stilton and cottage cheese. The soup is then blended smooth with an immersion blender; water can be added gradually to thin it. Fit&Well says the recipe makes a rich, creamy soup, but the supplied instructions do not state a serving count or cooking time for the entire process.
The report also points to three alternatives: a slow-cooker chicken and wild rice soup credited to registered dietitian Stacie Hassing, listed at 24g of protein and 286 calories per serving; Jamie Vespa’s white bean and lemon soup, listed at 15g of protein per 1½-cup serving; and Dietitian Debbie Murphy’s vegan lasagna soup, listed at 26g per serving. These figures are presented by the source, rather than as independently verified nutrition analyses.
A Make-Ahead Lunch With Protein
The recipe is presented as a practical option for people who want to prepare weekday lunches in advance. Its combination of potatoes, broccoli and cheese makes it a one-pot meal that can be portioned for later, while blending gives it a smooth texture without requiring a separate cooking method. The writer says batch cooking helped get weekday meals on the table quickly; that is a personal account, not a measured claim about preparation time.
The stated 15g of protein per serving gives readers one nutritional figure to compare with the three alternatives in the article. Protein totals alone do not establish that a dish is suitable for every diet or health need, and the source does not give full details such as the featured recipe’s calories, fiber, sodium, or portion size. The listed protein values are best read as the source’s reported figures, not a substitute for checking ingredient labels or a complete nutrition panel.
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How the Recipe Is Built
Fit&Well’s writer introduces the dish as a recipe they return to during soup season and says they made it while planning meals for the week. The recipe’s method builds flavor by cooking onion and garlic first, then simmering the vegetables in stock before adding the cheeses. Stilton is stirred in off the heat, followed by cottage cheese, before blending.
The source describes the soup as comforting and filling and says it contains 15g of protein per serving. It does not give a formal nutrition label or explain how that figure was calculated. The accompanying ideas broaden the choices beyond the featured soup: a slow-cooker meat option, a bean-based soup with greens and lemon, and a vegan lasagna-style recipe made creamy with cashew cream.
““There’s one recipe I’ve been making on repeat: this broccoli, Stilton and potato soup.””
— Fit&Well report writer
Nutrition and Serving Details Missing
The source does not specify how many servings the broccoli, Stilton and potato recipe makes, how large a serving is, or how its 15g protein figure was calculated. It also omits a full nutrition panel, including calories and sodium. Those gaps make it difficult to compare the featured soup precisely with recipes whose figures are tied to stated serving sizes.
The article gives no publication date in the supplied material, and it does not report testing by an independent nutrition professional. It is also unclear whether the listed figures for the three alternative soups reflect the exact versions readers would make, since ingredients and portion sizes can change nutritional totals.
Adjusting the Soup at Home
The source provides no follow-up announcement or scheduled next step. Readers following the published method can adjust the thickness by adding water gradually after blending and can season cautiously, since the stock cube and Stilton both contribute salt. For accurate nutrition information, the reported protein figure should be checked against the recipe’s actual ingredient amounts and portions.
Fit&Well’s report also offers the three additional recipes as alternatives for readers planning meals. The source does not say whether further testing, recipe updates or nutrition details for the featured soup are forthcoming.
Key Questions
What ingredients are in the broccoli and Stilton soup?
The recipe calls for oil, onion, garlic, baby potatoes, broccoli, vegetable bouillon, Stilton and full-fat cottage cheese, plus salt and black pepper. The source lists eight ounces of Stilton and half a cup of cottage cheese.
How much protein does the featured soup provide?
Fit&Well reports 15g of protein per serving. The supplied article does not state the serving size or provide a full nutrition calculation, so the figure is the source’s reported amount.
When should the cheeses be added?
Once the vegetables are tender, turn off the heat and stir in the crumbled Stilton until melted. Add the cottage cheese next, then blend the soup until smooth.
What other high-protein soups does the report mention?
It lists a chicken and wild rice soup at 24g of protein per serving, white bean and lemon soup at 15g per 1½-cup serving, and vegan lasagna soup at 26g per serving. The figures are attributed to the report and recipe descriptions.
Source: fitandwell.com
