FODMAP friendly recipes · Self-made FODMAP friendly recipes

Blue cheese and broccoli soup

Pair broccoli with blue cheese in this creamy weeknight wonder. As versatile as it is vibrant, this soup serves brilliantly as either a starter or a hearty main, with a chunky slice of warm bread for mopping up the ends.

Serves 5


100g leeks, finely chopped with the white ends removed

Fry light Olive Oil spray x 20

1/2 tsp crushed black course pepper

1/2 tsp salt

500ml hot water

1 gluten-free stock cube

400g broccoli floretes

1 medium white potato, cubed

200g spinach

150g gorgonzola, cubed


1.) Place the leeks, fry light spray, salt and pepper into a large saucepan and fry on a medium heat for 2-3 minutes. Stir the leeks until they begin to soften.

2.) Add the stock cube and water to the leeks and continue to stir, then add the broccoli florets and leave to simmer for 15 minutes.

3.) Meanwhile, chop the potato into cubes and place in a microwave-safe dish. Put in the microwave for 5 minutes until the potato cubes have softened; once cooked through, add to the saucepan of simmering leeks and broccoli.

5.) In batches of 4-5, add handfuls of spinach to the saucepan and allow to wilt before chucking in the next handful. After finishing this process, throw in the cubed gorgonzola and stir into the mixture (it’ll begin to melt before you blend).

6.) Finally, using a handheld blender, blend the mixture for about 2 minutes until it’s completely smooth. Leave to cool for 5 minutes before serving.

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