Broccoli & Stilton Soup

Steps

1. In a large saucepan, heat 2 tablespoons of rapeseed oil over medium heat. Add 1 finely chopped onion and cook until softened, adding a splash of water if the onions begin to stick.
2. Incorporate 1 celery stalk, 1 sliced leek, 1 medium potato, and 1 knob of butter. Stir until the butter melts, then cover with a lid and let sweat for 5 minutes.
3. Remove the lid and pour in 1 litre of hot vegetable stock, adding any chunky pieces of broccoli stalk. Cook for 10 to 15 minutes until all vegetables are tender.
4. Add the remaining 1 head of chopped broccoli and cook for another 5 minutes. Carefully blend the soup until smooth, leaving some lumps of Stilton cheese. Stir in 140g of Stilton, season with black pepper, and serve warm.