Warm up with this creamy celery and stilton soup, then check out our plain celery soup, cauliflower soup, fresh tomato soup, cabbage soup, spiced parsnip soup and more easy soup recipes.


  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 1 bunch celery, leaves picked and sticks chopped
  • 1 onion, chopped
  • 1 medium floury potato, peeled and chopped
  • 750ml vegetable stock
  • 100ml single cream
  • 100g stilton, crumbled
  • chives, snipped to make 1 tbsp


  • 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.

  • 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.

  • 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

Spiced squash and lentil soup


Adam Bush Chef Portrait
Adam BushDeputy food editor

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