A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese – and turn a simple soup into a comforting meal.

1. Gently sauté the chopped onion and potato in a large, heavy bottomed pot, for about 8 minutes. Add broccoli and pour in the stock. Bring to a boil, then reduce the heat and simmer for 10 minutes or so – until the broccoli is cooked.
2. Add watercress, spinach and peas: stir and cook for another 3-4 minutes until the leaves have wilted and the peas are heated through.
3. Remove the pot from heat and blend with an immersion blender, (or transfer in batches to a jug blender) and blend until smooth.
4. Return to the hob for a few minutes and stir in crumbled Stilton cheese.
5. Season to taste and serve garnished with a little extra cheese, croutons (optional) and watercress.