Courgette and stilton soup

This is a simple soup, but it packs a punch in terms of flavours. What better way to bring some colour to your kitchen?

Soups and starters
A big bowl of some delicious soup with a spoon being placed in
  • Preparation time 20 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 4


  • 1tbsp vegetable oil
  • 250g/9oz onion, chopped
  • 2 garlic cloves, chopped
  • 500g/1lb 2oz courgettes, cut into chunks
  • 200g/7oz potatoes, diced
  • 850ml/1½ pints vegetable stock
  • Salt and freshly ground black pepper
  • 85g/3oz stilton chees, rind removed, diced
  • 2 tbsp fresh chopped chives


  1. Heat the oil in a medium saucepan, add the onion and garlic and fry over a low heat for 10 minutes, stirring until softened. Add the courgette and potatoes and mix well.
  2. Pour over the stock, add a little salt and pepper and bring to the boil. Cover and simmer for 15 minutes.
  3. Purée the soup with a stick blender still in the saucepan, adding half the stilton until smooth, or transfer to a liquidiser and purée in batches. Taste and adjust the seasoning if needed.
  4. Reheat and then ladle into bowls, sprinkle with the chopped chives and remaining stilton. Serve with warm crusty bread and butter.