A soup for cold evenings when you need something warm for dinner. Stilton cheese has a very intense flavour and is perfect added in small quantities to this vegetable soup. Easy and quick to prepare. Ideal for autumn lunch or dinner.

Difficulty: Very Easy
Serves 4
Preparation: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

2 onions, finely sliced
250g (9 oz) broccoli cut into florets
1 knob of butter
1/2 tsp cumin seeds
3 tbsp red lentils
750ml (1¼ pint) vegetable stock
60g (2½ oz) Stilton cheese
Croutons
Salt and black pepper

1. Melt the butter in a non-stick pan, sauté onion and cumin seeds for a few minutes then add the broccoli. Stir well and cook for another five minutes.
2. Add stock and lentils. Simmer over low heat with a lid for about 20 minutes.
3. Puree the soup using a blender.
4. Melt the cheese in the soup, stir and serve with freshly ground black pepper and croutons.