Ingredients

• 2 Heads of Broccoli
• 1 Onion
• 1 Potato
• 1 Litre Vegetable Stock
• 100g Blue Cheese (e.g. Stilton)
• 1 tsp Olive Oil

Method
Dice the onion, peel and slice the potato and separate the broccoli into flourettes. Heat the oil in a pan and cook the onion until it softens, then add the stock and the potato and simmer until the potato softens. Once the potato is soft add the broccoli, stir well and cook for a further 3 or 4 minutes, then turn off the heat and add all but a teaspoon worth of the cheese to the pan. Now blend the mixture or liquidise it in a food processor until all the chunks have gone. To serve crumble the cheese you saved and sprinkle it on top.

Ingredients

• 1 Head of Cauliflower
• 1 Potato
• 1 Onion
• 500ml Vegetable Stock
• 350ml Milk
• 100g Mature Cheddar Cheese
• 1tsp Olive Oil
• Pinch Celery salt

Method
Dice the onion, peel and slice the potato and separate the cauliflower into flourettes. Heat the oil in a pan and cook the onion until it softens, then add the stock the milk, the potato and the cauliflower and simmer until the veg softens. Turn on the heat and grate two thirds of the cheese into the mixture and stir. Now blend or liquidise the mixture until a smooth creamy consistency is acheived. Dice the remaining cheese and add to the soup before serving.