Recipe - Ange's Broccoli & Roquefort Soup

Makes 6 portions, Approximately 185 calories per portion

Ingredients

• 15g Butter

• 1 Tablespoon Olive Oil

• 1 Medium Red Onion - finely chopped

• 1 Medium Potato - roughly chopped

• 100g of celery - roughly chopped

• 1 Large head (approx 500g) of broccoli - roughly chopped, separate stalks from ends

• 700ml/1.5 Pint Vegetable or Chicken Stock

• 150g Roquefort Cheese (or similar creamy blue cheese) - slice into small cubes

• Salt & Pepper to personal taste

Method

In a large saucepan melt the butter/oil over a medium heat.

Add the onion and soften, stirring regularly (approx 5 mins)

Add the olive oil, potato, celery and the chopped broccoli stalks and soften for approx 5-10 mins

Add the stock and the remaining broccoli. Bring to the boil, add any salt or pepper as you wish and simmer for 25-30mins

Carefully transfer to food processor/blender (you may need to do this in 2 batches depending on the size of your processor, be sure to transfer equal parts liquid/solids if this is the case. Add the cheese (split equally if doing in batches) and blend until it has the consistency shown in the picture. You can then serve or portion out for meal prep to the fridge or freezer.