Stilton and Broccoli soup

Serve 1 greedy person or 2 normal portions
Put 1 tablespoon garlic infused olive oil in a pan over a medium heat, add 2 chopped spring onions and cook for a couple of minutes.

Add 1tsp dried thyme, 1 tsp garlic powder, a quarter head of diced broccoli (you can use frozen if you wish), 1 grated carrot, half a stick of diced celery and leek, 1 tsp garden peas, 1tsp lemon juice and stir in the heat for a minute.

Add the half pint hot vegetable stock and 60g crumbled or chopped Stilton and bring to a bubble, then put on the lid and cook for 12 minutes.

Liquidize in a blender carefully then pour back in the pan and add 1 can of chick peas and a handful of washed baby spinach and heat for 5 minutes before serving with black pepper to taste, a swirl of double cream and crusty bread.