Celery, stilton and thyme soup

Ingredients (makes 2 large bowls):
5 celery stalks

50g stilton, broken into small pieces

a handful of fresh thyme leaves

1 potato

1 leek or onion

800ml veg stock

olive oil

pepper

• Finely dice the celery, potato and leek/onion and fry in a little oil for 5 minutes or so, until soft
• Add the veg stock and allow to simmer for 10 minutes
• Season with black pepper and then add the thyme and the crumbled stilton
• Allow to simmer for a further 5 minutes before serving