Serves 4

2Tbs olive oil

2 leeks, sliced

1 celery stick, chopped

1 potato, peeled and chopped

750ml vegetable stock

6 baby marrows, chopped

125g broccoli florets

125ml cream

4 Tbs chopped parsley

100g blue cheese, crumbled

Heat oil in a pan then add leeks and celery then saute until softened.

Add potatoes and stock, then boil until the potatoes are soft.

Add marrows and broccoli, then boil for 5 minutes.

Blend soup then stir in cream, parsley and blue cheese.

Season to taste with salt and pepper before serving.