Ingredients

• 300 gm. cauliflower florets

• 150 gm. broccoli florets. If you don't have broccoli, use cauliflower alone.

• 1 onion, thickly sliced

• 1/4-1/6 lemon, skin included, cut into small pieces

• 2-3 cloves of garlic

• 1 inch piece of ginger, peeled and chopped

• 1 tbsp. butter or oil

• 2 cups milk and water 50/50. I use skimmed milk.

• 3 tbsp. vegetable stock granules of good quality. Use salt and pepper only, if you don't have stock.

• Salt and pepper to taste

• 100 gm. Stilton or Saint Augur 'blue' cheese, grated or broken up

• 2 green chillies, thinly sliced. I do't de-seed mine.

Instructions

1. Heat butter in a pan and fry all vegetables a little. Then cover and allow to simmer on medium heat for 10 minutes.

2. Add 1 cup of water and cook until soft.

3. Turn off the heat.

4. Add 1 cup of milk and liquidize in a blender or using a hand held blender, until smooth and creamy.

5. Adjust the thickness of soup, as required, by adding more milk/water.

6. Adjust salt, pepper.

7. Add cheese and stir gently, until it melts and mixes.

8. Serve hot, with a few slices of green chillies as garnish. I put chillies in the bowl and pour soup on top.

9. Also see Soup Selection.