Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so. Add the hot vegetable broth and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.. One: Heat the oil in a large pan and add the onion. Cook on low for 3 minutes (a). Add the celery and potato and continue cooking for 4 minutes (b). Two: Add the broccoli (a) and the stock (b). Three: Simmer for 15 minutes (a). Add the crumbled Stilton (b). Four: Blend until smooth.
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Add the broccoli and cauliflower stems and leaves, the bay leaf and the stock to the pan and bring to a simmer. Cook for 8-10 minutes until the potato has softened but not cooked through. 1 bay leaf, 500 ml stock. Add the broccoli and cauliflower florets on top. Don't sink them, as ideally you want them to steam cook.. Blend. Use a stick or countertop blender, puree the soup until smooth and pour it back into the pan. 4. Add Stilton and season. Return the pan to the stove and place on a low heat. Stir in the Stilton and add salt and pepper to taste then serve immediately or leave to cool and refrigerate or freeze to enjoy later.
