Hanbury courgette and Stilton soup

This light soup with a cheesy edge is a great recipe to make if you are growing courgettes at home as we use the ones grown in the walled garden at Hanbury!

Soups and starters
Courgette and Stilton soup
  • Preparation time 20 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 10


  • 25ml Vegetable oil
  • 750g Onions, peeled and chopped
  • 1/2 Bulb of garlic, peeled and chopped
  • 1.25kg Hanbury courgettes, sliced
  • 625g Hanbury potatoes, peeled and chopped
  • 25g Vegetable bouillon
  • 100g Stilton cheese
  • 2.5g Salt
  • 1.25g Pepper


  1. Place the oil in a pan on a high heat and leave to heat up. Add the onions and the garlic, reduce the heat and leave to sauté for up to 10 minutes, or until they have softened.
  2. Then add the courgettes and the potatoes and stir well.
  3. Add the bouillon and enough water to cover the vegetables, and then bring it back to the boil until the vegetables are soft. 
  4. Blend the soup with a stick blender until perfectly smooth, adding extra water if needed.
  5. Add half of the Stilton and blend again until smooth and creamy.
  6. Crumble the remaining of the Stilton into the soup and stir well.Then season the soup with the salt and pepper until the soup is the correct flavour.
  7. When ready to serve, sprinkle the crumbled Stilton cheese over the top of the soup.