Broccoli and Stilton Soup

This is on of my favourite soups, pretty healthy and so creamy and comforting. my recipe is extra quick due to blitzing the broccoli first.

Serves 4

Ingredients;

Soup-

50g butter

2 brown onions

3 cloves of garlic

2 small floury potatoes (Maris pipers)

3 bay leaves

700ml chicken or veg stock

2 heads of broccoli

150g stilton

Topping-

3 table spoons of mixed seeds

50g stilton

Oil for frying

Reserved blitzed broccoli

Method:

1. Put a large pan on a medium heat and add the butter. Chop the onions and add to the pan. Cook for 10-15 minutes until translucent, then ad the bay leaves and garlic cloves whole.

2. Peel and dice the potato and add to the pan. Cook for another 5 minutes and then add the stock. Cook for another 10 minutes until the potato is soft.

3. Chop the broccoli into medium pieces and blitz in a food processor until finely chopped. Reserve a few tablespoons to make the topping, and tip the rest into the pan. Cook for 5 minutes.

4. Heat the oil in a small frying pan and fry the broccoli for a few minutes and 30 seconds before its finished add the seeds. Drain the mixture on some kitchen paper and season.

5. Remove the bay leaves and blitz the soup either with a handheld blender or in a food processor. Roughly crumble up the stilton and add to the soup and warm through until the cheese is melted, taste and season, you wont need as much salt as you might think because of the cheese.

6. Add the remaining cheese to the topping, ladle the soup into bowls and top with the cheese, broccoli and seed mixture.