Just made from scratch. No recipe.

I used

A tablespoon full of olive oil

Half a small red onion, chopped

Half a courgette, grated (zucchini)

A teaspoon of lazy garlic

About a third of a head of Brocolli, chopped finely

A heaped teaspoon of flour

About a 1/4 pint of cream

About a 1/4 pint of water

About 1/4 pint of milk

About 1/2 to 2/3 of a cup of crumbled Stilton.

A slice of brown bread.

Salt and pepper to taste

Prep time and cooking took 25 to 30 minutes.

Makes enough for a large bowl of soup.

Method

Put the oil in pan on low heat. Add the lazy garlic and chopped onion.

Cook on a low heat to soften the onions. Stir gently to stop anything sticking or burning.

Add the grated courgette and simmer for a bit while stirring until the mixture cooks. When the courgette softens add the Brocolli and about 1/4 pint of water to cover the contents.

Continue to simmer on a low heat while the vegetables cook.

Meanwhile mix about a teaspoon of flour and 1/4  pint of milk and 1/4 pint  of double  cream into a paste. Pour off some of the liquid from the pan into a cup and let it cool slightly.

At this stage add the Stilton to the pan and allow it to melt gently.

Then slowly add the the liquid to the flour mix. Once it’s mixed and is a smooth liquid you can pour it into the pan of cooked veg and Stilton.

Simmer till the soup thickens and looks creamy. Add salt and pepper at this stage. It means it’s flavoured without getting absorbed into the veg so is healthier, less sodium.

Serve in a large bowl with a slice of brown bread or whatever you prefer.

It was tasty and warm. Just right for a tasty meal on a cold evening. The cream makes it smooth and works well with the Stilton without it splitting. I enjoyed it.