Broccoli & Stilton soup

4 steps · 22 min total

1. 01

   Soften the Onion

   Heat the rapeseed oil in a large saucepan, then add the onions. Cook over medium heat until they're soft and translucent.

   If the onions start to catch on the bottom of the pan, add a splash of water to loosen them.

2. 02

   Sweat Vegetables

   Add the celery, leek, potato, and a knob of butter to the pan. Stir until the butter has melted, then cover with a lid and let the vegetables sweat for 5 minutes. Remove the lid.
3. 03

   Simmer with Stock

   Pour in the vegetable stock and add any chunky bits of broccoli stalk. Bring to a simmer and cook for 10–15 minutes, until all the vegetables are tender.
4. 04

   Blend and Finish

   Add the remaining broccoli and cook for a further 5 minutes, until it's bright green and tender. Carefully transfer the soup to a blender and blitz until it's smooth.

   Return the soup to the saucepan and stir in the Stilton, letting a few small lumps remain for texture. Season with black pepper and serve immediately.