• 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 stick of celery, sliced
  • 1 medium potato, diced
  • 1 tbsp unsalted butter
  • 1 lt vegetable stock
  • 1 head of broccoli, chopped
  • 140g stilton


  • Heat oil in a large pan. Add the onion and cook until soft. Add the celery, leak, potato and butter. Allow to sweat for five minutes.
  • Add the stock and broccoli. Cook for 10-15 minutes until all the vegetables are soft.
  • Puree the soup. Stir in the Stilton, allowing a few lumps to remain. Season with black pepper.

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