Ingredients Click to find out more about the ingredients
5/g1 knob butter
70g/1 stick celery, sliced
80g/1 leek, sliced
100g/1 onion, finely chopped
150g/1 medium potato, diced
25ml/2 tbsp rapeseed oil
140g stilton, or other blue cheese, crumbled
1 litre of vegetable stock (20g/2 x stock cubes)
1) Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft. 2) Add the celery, leek, potato and butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. 3) 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. 4) Add the rest of the broccoli and cook for a further 5 minutes. 5) Transfer to a blender and blitz until smooth. 6) Stir in the stilton and allow to melt. Re heat if needed. 7) Season with black pepper and top with toasted croutons (optional) serve.
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