SERVES 2

INGREDIENTS

2 tbsp oil for frying
1 onion (or leek) chopped
1 garlic clove, finely chopped
Approx 400g celeriac peeled and 1 ½ cm diced 
50g spinach (or spring greens), chopped
900ml vegetable stock
75gm (or more to taste) Stilton, crumbled
3 tbsp cream or milk

METHOD

In a large saucepan fry the onion and garlic until soft (about 7 minutes)

Add the celeriac and stock, bring to the boil and simmer for around 20 minutes until cooked.

Allow to cool for 5 minutes.

Add the crumbled cheese and chopped greens and cream/milk and then blend in a blender or with a stick blender in the pan.

Heat through again, season and serve with a topping of croutons, walnuts, crispy pancetta or another of your choice.