Broccoli & stilton soup

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 tbsp rapeseed oil

1 onion finely chopped

1 stick celery sliced

1 leek sliced

1 medium potato diced

1 knob butter

1l low salt or homemade chicken or vegetable stock

1 head broccoli roughly chopped

140g stilton or other blue cheese, crumbled

Directions

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.

Nutrition

• Calories: 340
• Total Fat: 21 g
• Saturated Fat: 9.6 g
• Sodium: 1.4 mg
• Total Carbohydrate: 13.8 g
• Dietary Fiber: 6.9 g
• Total Sugars: 5 g
• Protein: 24.3 g