Broccoli and stilton soup

Tastier than all the shop-bought versions we’ve tried, this is a good thickish soup for a cold winter’s day

serves 4

Ingredients

1 tablespoon olive oil
1 clove of garlic, roughly chopped
1 medium onion, coarsely chopped
1 medium head of broccoli
1 teaspoon dried thyme
500ml vegetable stock
170g stilton, roughly cut into 1cm cubes
1 tablespoon double cream (optional)

Method

1. Cut up the head of broccoli into small florets and chop the stalk into small chunks (approx 1cm cubes).
2. Heat the olive oil in a large saucepan and gently fry the garlic and onions until translucent (approximately 3 minutes).
3. Add the broccoli, thyme and stock and simmer for 8-10 minutes.
4. Add the stilton and stir in until melted.
5. Simmer for another 2-3 minutes.
6. Remove from the heat and blend using a hand blender.
7. If you’re using double cream, return the soup to a low heat and stir in the cream. Heat gently for 1-2 minutes.