Broccoli & stilton soup

• rapeseed oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• celery↗1 stick stick

  sliced

• leek↗1

  sliced

• potato↗1 medium

  diced

• butter↗1 knob knob
• low salt or homemade chicken or vegetable stock↗1l l
• broccoli↗1 head

  roughly chopped

• stilton↗140g g

  or other blue cheese, crumbled

Step-by-step instructions

1. 1

   Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.

2. 2

   Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.

3. 3

   Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.

4. 4

   Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.

5. 5

   Carefully transfer to a blender and blitz until smooth.

6. 6

   Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.