Left-over brocolli and cauliflower stalk soup with stilton 

•  1 tbsp olive oil 
• 1 tbsp butter 
• 1 leek, sliced 
• 1 celery stick, sliced 
• 2 medium potatoes, washes and diced with skins 
• 1 kg broccoli and cauliflower stalks 
• 1 litre hot homemade vegetable stock 
• Salt and pepper to taste 
• 200g Stilton or blue cheese   

Start this recipe by heating the butter and oil and sauté the leek, celery and thyme for 4 minutes. Add in the diced potatoes and cook for 2 minutes. Meanwhile, peel the hard skin off the broccoli if tough, then cut the broccoli and cauliflower stems into pieces. Add to the pan, along with the hot stock. Season with salt and pepper and cook for just 10-15 minutes, or until the potatoes are soft. Stir in the stilton cheese to melt and blitz into a lovely thick soup.   

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