Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
1 medium head of broccoli, cut into florets
1 onion, chopped
1 medium floury potato, peeled and diced
75g watercress
120g young spinach leaves
150g frozen peas
175g Stilton or blue cheese, crumbled (save around 20g for garnish)
1.2ltr vegetable stock
30g butter or 2 tbsp olive oil
salt and freshly ground black pepper, to taste
a little crumbled Stilton, croutons (optional) and a sprig of watercress to garnish
crusty bread, to serve
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.
- words: Jo Arnell
- pictures: David Merewether
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