recipe · 0 min · serves 4

Broccoli & Stilton soup

Ingredients

• 2 tbsp vegetable oil
• 1 onion_unit onion
• 1 celery_unit celery
• 1 leek_unit leek
• 1 potato_unit potato
• 1 butter_unit butter
• 1l vegetable broth
• 1 broccoli_unit broccoli
• 140g cheddar cheese

Method

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