Super-green broccoli, spinach & stilton soup

Step by Step

Step 1

Put ½ the butter and ½ the oil in a large, lidded frying pan set over a medium heat. Add the potatoes with a pinch of salt and cook, stirring often, for 5 minutes. Add 2 tbsp water, then cook gently for 10 minutes, covered, until the potatoes are just soft; set aside.

Step 2

Melt the remaining butter and oil in a large saucepan set over a medium-low heat. Add the leeks, broccoli and ½ the softened potatoes from the frying pan. Cook gently until the leeks are soft, but not coloured (about 8 minutes). Add the vegetable stock with 150ml water and bring to a simmer. Cover and cook for 10 minutes.

Step 3

Meanwhile, return the frying pan with the remaining potatoes in it (uncovered) to a medium heat. Add the rosemary and cook, stirring, for 5-7 minutes, until the potatoes are golden. Season with plenty of black pepper, then stir in 15g crumbled Stilton; heat through for a minute to melt the cheese, then take off the heat.

Step 4

Plunge the spinach and 20g Stilton into the soup pan. Allow to wilt and melt for barely 30 seconds, then remove from the heat. Purée with a stick blender, or in batches in a freestanding blender, until it becomes smooth and a uniform bright green. Return the soup to the pan set over a low heat to warm through gently, then divide between warm serving bowls. Serve scattered with the potato croutons, the salad topper sprouts and the remaining 10g crumbled Stilton.