Broccoli & Stilton soup

Ingredients

• Vegetable oil 2 tbsp
• Stock cubes 1 litre
• Broccoli 1 head
• Celery 1
• Leeks 1
• Onion 1
• Potatoes 1 medium
• Butter 1 knob
• Stilton 140 g

Method

1. Heat the rapeseed oil in a large saucepan and then add the onions.
2. Cook on a medium heat until soft.
3. Add a splash of water if the onions start to catch.
4. Add the celery, leek, potato and a knob of butter.
5. Stir until melted, then cover with a lid.
6. Allow to sweat for 5 minutes.
7. Remove the lid.
8. Pour in the stock and add any chunky bits of broccoli stalk.
9. Cook for 10 – 15 minutes until all the vegetables are soft.
10. Add the rest of the broccoli and cook for a further 5 minutes.
11. Carefully transfer to a blender and blitz until smooth.
12. Stir in the stilton, allowing a few lumps to remain.
13. Season with black pepper and serve.