Yorkshire Wensleydale Cheese, Cauliflower and Broccoli Soup


115g Yorkshire Wensleydale cheese, crumbled

1 tablespoon sunflower oil

1 small onion, finely chopped

350g cauliflower florets

350g broccoli florets

1.1ltr vegetable stock

25g plain flour

2 tablespoons milk

½ teaspoon grated nutmeg

200g cream cheese

Salt and pepper


1. Heat the oil in a large pan and soften the onion.

2. Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.

3. Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.

4. Add the cream cheese and the Yorkshire Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.

5. Season to taste.


  • Irene Ingham

    Love it

  • Anne Finnigan

    Made your soup today but I did get slightly confused when asked to blend together the veg stock, flour and milk because I had already added the stock to the cauliflower and broccolli as directed, and cooked for 10 minutes, so I had no leftover stock to use. In the end I used some stock that was in the pot with the cauli and broccolli. Also my soup is a lot chunkier than your picture. As I haven’t yet been lucky enough to come and try your soup myself could you let me know what I’m doing wrong. Thanks.

    Regards Anne Finnigan, Poole, Dorset

    • Wensleydale Creamery

      Hi Anne, we have just had a look at the recipe and see why it’s a little confusing. We have edited it to make it clearer. We blend until smooth but you can blend to your desired consistency. Hopefully we will get to meet you soon and you can sample our soup in person!