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.

Photo by bichromephoto cc-by-nc-sa via flickr

Ingredients

• 1 Leek
• 1 medium sized onion
• About 2 average sized potatoes sliced
• 1 rasher of bacon
• 3/4 pint of chicken stock
• salt & pepper
• pinch of nutmeg
• 200ml or so of cream (or milk)
• 1 tbsp cooking oil

Method
First place the bacon under a hot grill, while that is cooking slice the white and light green parts of the leek, finely chop the onion and roughly slice the potatoes.

Turn your stove to high and heat the oil in a pan and then add the chopped onion and sliced leek, keep stirring from time to time so that they don’t stick. Once the onion and leek begins to brown add the potato and the chicken stock. By this time your bacon should be nice and crispy, cut the bacon into 1cm squares and add to the pan. Once the mixture begins to boil turn the heat down and simmer for about 15 minutes or until the potato is nice and soft.

Liquidise or blend the soup mixture until at the consistency you prefer, add the cream (or milk), a pinch of nutmeg and salt and pepper to taste. Serve with a sprinkle of nutmeg or place in the freezer for use later.