Broccoli & Stilton soup

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 2 tblsp Rapeseed Oil
• 1 finely chopped Onion
• 1 Celery
• 1 sliced Leek
• 1 medium Potatoes
• 1 knob Butter
• 1 litre hot Vegetable Stock
• 1 Head chopped Broccoli
• 140g Stilton Cheese

Directions

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.