You may notice, now, that I have skipped Sunday. This is because we went out for Mother’s Day and over indulged – I will be getting to my Sunday meal once I have caught up!
Monday 11th, soup day.
I like to start the week with soup as it is easy, filling and comforting to get you going for the week ahead. It is also useful if you have any left over veg from the week before as you can chuck it in the soup and save on waste. Equally good as a main meal or as a starter for a dinner party.
Broccoli and Stilton Soup
Ingredients:
2 tbsp olive oil
1 large onion, diced
2 sticks of celery
1 leek, sliced
1 large potato, diced
1 litre of vegetable stock (I use Kalo)
1 head of broccoli
140g vegetarian Stilton (the stinkier the better!)
Method:
Heat the oil in a large pan or stockpot
Add the onions and fry on a medium heat until soft
Add the celery, leek, potatoes and a knob of butter, stir through
Allow to sweat for 5-6 minutes, stirring occasionally
Add the stock to the pan along with the broccoli and simmer for 10-15 minutes
Remove from the heat and blend with a stick blender (or in batches in a blender)
Stir in the Stilton until fully melted through
Serve with chunky bread
Also great the next day for a delicious packed lunch for work and a good excuse to show off the Sporks!
