Souper dooper: Cauliflower, broccoli & blue cheese soup

I really should be a member of cheeseaholics anonymous. I just can't get enough, and the stinkier the better. So on finding some sad little heads of broccoli and cauliflower in my fridge, I knew exactly what to do with them. Cheese can sex anything up. Fact.

Cauliflower and broccoli are pretty cheap vegetables and amazingly good for you, bursting with vitamin C to keep those colds away and with some pretty stonking anti-cancer properties too.

And I know blue cheese can be scary for some people (mould - ew!), but this recipe is quite subtle and the cheese doesn't overpower it, so do give it a go. If you really hate the idea you could always substitute some good, strong cheddar.

Cauliflower, broccoli & blue cheese soup (serves 2)

You'll need:

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 large potato, peeled and cut into chunks
• 500ml vegetable stock
• 300g cauliflower and/or broccoli, cut into florets
• 50g blue cheese, I used Blacksticks Blue, a yummy cheese from Lancashire

Make it!

• Cook the onion in the vegetable oil until soft but not coloured, about 5 minutes on a gentle heat.
• Add the potato chunks and the vegetable stock. Simmer the potatoes until soft, about 10 minutes.
• Add the cauliflower and/or broccoli florets. Simmer for a further 5 minutes until they are tender. You might find they poke out of the stock (depending on the size of your saucepan), in which case, put the lid on and they'll part simmer, part steam.
• Bung everything into the blender, along with the cheese. Whiz until smooth.
• Season to taste.
• Eat. Don't think about the mould.