In a large saucepan add the garlic oil and chopped spring onions and cook far 2-3 minutes.
Add the broccoli, thyme, and vegetable stock and cook until broccoli is softened.
Crumble in the Stilton, bring to a simmer and cook for 5 minutes.
Transfer to a liquidiser and blend until smooth.
Return to pan if cooled too much and warm through before serving.
6 servings