We invariably end up with this favourite soup after Christmas as nobody in this house likes raw stilton and yet you always end up with a little wedge of it on your cheeseboard.

As I’m not one to waste anything, I team it with a whole head of broccoli to make for a fabulous rich soup that is still wonderfully light and full of goodness and perfect over the festive season.

Ingredients:

One whole head of broccoli, leaves and stalk and all. These bits are still packed with vitamins and minerals and goodness – don’t throw them away!

One onion, skinned, roughly chopped

One large potato, scrubbed, roughly chopped

One veggie stock cube

Small/medium lump of stilton

Method:

Chop the broccoli stem then break off the florets and place into a large saucepan with the potato, onion and stock cube, and just cover with water. Bring to the boil and then simmer until everything is softened, around 15 minutes.

Ladel into a blender and whizz with the stilton until completely smooth.

Season to taste.

Serve immediately with fresh farmhouse bread!