Broccoli & Stilton soup

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.

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.

Pour in the stock and add any chunky bits of broccoli stalk.

Cook for 10 – 15 minutes until all the vegetables are soft.

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.