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1 large head of broccoli (chopped into florets) 1 medium onion (finely chopped) 2 cloves garlic (minced) 1 tablespoon olive oil or butter 750 ml vegetable stock 100 g Stilton cheese (crumbled) Salt (to taste) Black pepper (to taste) Optional: 1 small potato (for extra thickness) Optional garnish: croutons, parsley, olive oil drizzle
Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic, sauté until soft and fragrant. Stir in broccoli florets (and potato if using). Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 10–15 minutes until vegetables are tender. Blend the soup until smooth using a hand blender or countertop blender. Add crumbled Stilton cheese and stir until melted. Season with salt and pepper to taste. Serve hot with garnishes if desired. Notes Use fresh broccoli for the best flavor and vibrant color. Add cheese gradually to control richness and taste. For a lighter version, reduce the amount of Stilton. Blend partially if you prefer a chunkier texture. Avoid boiling after adding cheese to prevent curdling. Author: Isabella Reed 10 minutes 20 minutes soup Stovetop British / European Vegetarian 