• 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large onion, finely chopped
  • 6 spring onions, finely chopped
  • 2 teaspoons thyme leaves
  • 2 heads broccoli, roughly chopped
  • 1250ml hot vegetable stock
  • 200g crumbled or chopped stilton cheese
  • freshly ground black pepper



  1. Put the garlic, onion and oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
  2. Add the thyme and the broccoli, and stir in the heat for a minute or so.
  3. Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then put the lid on and cook for 5 minutes until broccoli is just cooked
  4. Liquidize in a blender in batches then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.
  5. Garnish with toasted almonds and a drizzle of olive oil, serve with a fresh loaf of sourdough.


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