Name: Broccoli and Stilton Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: 1 head broccoli, florets trimmed, stalk chopped; Knob of butter for frying; Olive oil for frying; 2 celery sticks, chopped; 1 large leek, chopped; 4 spring onions chopped (or 2 large salad onions); 2 vegetable stock pots/cubes; 150 g stilton, crumbled

Broccoli and stilton is a classic flavour combination, and this verdant green homemade version of the traditional soup can be made as creamy or as cheesy as you like. Or, warm up wintry days with a pan of this. Inspired by deliciousmagazine.co.uk

1 head broccoli, florets trimmed, stalk chopped

Knob of butter for frying

Olive oil for frying

2 celery sticks, chopped

1 large leek, chopped

4 spring onions chopped (or 2 large salad onions)

2 vegetable stock pots/cubes

150 g stilton, crumbled

Bring a large pan of water to the boil. Add the broccoli florets and blanch for 3-4 minutes until tender. Use a slotted spoon to transfer to a bowl of ice water and set aside. Pour the cooking water into a large measuring jug and top up with fresh water so you have 1.5 litres in total. Set aside with the broccoli.

To the same pan, add the butter and a splash of oil. Add the broccoli stalks and remaining veg, season, then cook over a medium-low heat until softened – about 8-10 minutes.

Add back the cooking water with the stock pots, then simmer for 10 minutes. Add the broccoli florets to heat through, then use a stick blender (or a regular blender if you prefer) to purée the soup until smooth (see Make Ahead). Check the seasoning and stir in the stilton (or serve it alongside; see tip).