With the excitement from Christmas and New Year subsiding, it was time for my body to compute that winter is in fact still upon us and spring is a good couple of months away. This means that the weather in the UK is still pretty bleak, the days are still short and winter comfort food is still my best friend and after whipping up a delicious batch of Broccoli and Stilton Soup - may not sound appealing but I assure you it is! - I thought I'd share my recipe with you.

Ingredients (serves 4)
1 Head Broccoli
140g Blue Stilton Cheese
1 Onion
1 Celery Stick
1 Medium Potato
2 Garlic Cloves
800ml Chicken Stock
Olive Oil

How To
Start by dicing your onion, finely slicing your celery stick and garlic and cubing your potato. Make sure these are quite small, so that it'll cook quicker and blend easier.

Next, heat up some oil in a large saucepan and start to cook the onions - tip: leave the lid on the saucepan so that the onions wilt and are less likely to burn. Once the onions have softened, add the celery, potato and garlic and cook until softened. Then make up your stock - tip: use water out of the kettle as it'll boil quicker in the pan. When the vegetables are ready, add the stock and bring to the boil.

Chop your broccoli in to small chunks and add to the pan. Bring to the boil once more and allow the broccoli to cook. Once done, add the contents of the pan in to an electric blender and whizz until it's reached the desired consistency.

Return the mixture to the pan, put on a low heat and stir in the blue cheese. You don't want the cheese to melt completely, so don't leave it on the hob too long! To finish up, pour the soup in to some bowls and serve with some crusty bread on the side.

This is an ultra quick and easy soup that is completely scrummy and warming.

Do you have a good soup recipe? Please share them below, so I can continue my winter comfort-food bliss!