Chop all the ingredients
Fry in olive oil with a GOOD chunk of butter as well. Coat all the
then cover for about 10 mins or so on a low heat. Lift lid and add the vegetable
stock Simmer again for about 20 min or until vegetables are tender.
Season to taste
Let the soup cool before putting into the blender
If serving at the time, heat soup again and crumble in the blue cheese.