Warm up with this creamy celery and stilton soup, then check out our spiced cauliflower soup, fresh tomato soup, spiced parsnip soup and more easy soup recipes.
Ingredients
- extra-virgin olive oil 2 tbsp, plus extra to serve
- celery 1 bunch, leaves picked and sticks chopped
- onion 1, chopped
- floury potato 1 medium, peeled and chopped
- vegetable stock 750ml
- single cream 100ml
- stilton 100g, crumbled
- chives snipped to make 1 tbsp
Method
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Step 1
Heat the oil in a stock pot or large pan and fry the chopped celery and onion for 8-10 minutes until softened but not golden. Stir in the potato and stock, then simmer for 15-20 minutes or until the potato is tender.
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Step 2
Blitz the mixture with a stick blender until smooth, then stir in the cream and most of the cheese. Heat gently until the mixture is steaming and the cheese has melted. Season well, then add a splash more stock or water if you prefer a thinner soup.
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Step 3
Ladle the soup into four bowls. Crumble over the remaining cheese, then top with the reserved celery leaves, the chives, some more black pepper and a little olive oil.
Have a look at more of our vegetarian soup recipes
Nutritional Information
- Kcals 279
- Fat 19.7g
- Saturates 9.7g
- Carbs 14.8g
- Sugars 5.1g
- Fibre 3.6g
- Protein 8.8g
- Salt 1.1g
