Courgette & Stilton Soup

Serves 4.



  1. In a large saucepan heat the oil and add the onion. Cook on a low-medium heat for about 5 mins until softened.
  2. Stir in the courgettes and oregano. Continue cooking for another 10 mins, stirring often to prevent sticking.
  3. Add the stock. Bring to the boil and cover the pan, leaving the lid an angle so there is a small gap for steam to escape. Simmer for 30 mins, stirring occasionally.
  4. Mix in the cheese reserving a little for serving.
  5. Process until smooth with a liquidiser or food processor. If you are using the cream stir in to taste and add salt & pepper after.
  6. Serve with the remaining cheese crumbled on top.

Return to Recipes ->