Easy
Prep
10 mins
Cook 35 mins
Serves 4
Method
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.
Nutrition per serving
340 kcalories, protein 24.3g, carbohydrate 13.8g, fat 21 g, saturated fat 9.6g, fibre 6.9g, sugar 5g, salt 1.4 g
