Check out our recipe for a smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter.
Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on medium heat until soft. Add a splash of water if the onion starts to catch.
Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
Pour in 1 litre of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
Carefully transfer to a blender and blitz until smooth.
Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.