800 g (1.7 lb) broccoli – fresh or frozen

1 medium onion – peeled and chopped

2 garlic cloves – crushed or finely chopped

750 ml (3¼ cups) vegetable or chicken stock

300 ml (1¼ cups) milk – whole or semi-skimmed

160 g (6 oz) Stilton cheese – crumbled or grated

Salt and black pepper – to taste

40 g (1½ oz) Stilton cheese – crumbled over each bowl

Croutons or bread – for garnish

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Prep the ingredients: Chop the broccoli into chunks and slice the onion. If using frozen vegetables, there’s no need to chop — simply add them straight to the pot.
Cook the vegetables: In a large saucepan, add the broccoli, onion, garlic, and stock. Season with salt and pepper. Bring to a boil, then cover and simmer for about 15 minutes, until the broccoli is tender.
Blend until smooth: Remove the pan from the heat. Add the milk and Stilton cheese. Blend using a hand blender or food processor until smooth and creamy.
Adjust consistency: If you prefer a thinner soup, add a splash more stock or milk until it reaches your desired texture.
Serve: Reheat gently if needed and ladle into bowls. Sprinkle over the remaining Stilton and top with croutons or bread.

Vegetables: You can use fresh or frozen broccoli, onions, and garlic — both give excellent results.
Stock: Vegetable stock keeps it vegetarian, while chicken stock adds a richer flavor. Adjust the amount to control how thick or thin you want your soup.
Cheese substitutes: If you can’t find Stilton, use Gorgonzola, Danish Blue, or another creamy blue cheese.
Storage: Keep refrigerated for up to 3 days or frozen for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.
Batch cooking tip: Make a double batch and freeze in individual portions for easy weekday lunches.