Broccoli and Stilton soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Directions

Step 2

- 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.

- 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.

- 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.

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

- Carefully transfer to a blender and blitz until smooth.

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