For the vegetable chowder, heat the oil and the vegetables in a pan and cook for two minutes on a low to medium heat.
Add the stock to the pan simmer for five minutes.
To make the croutons, place the bread on an oven tray, and then place under a pre-heated grill. Toast for one minute on both sides.
Crumble the stilton cheese on top of the toast.
Place back into under the grill for a further minute.
To serve, place the vegetable chowder in a large bowl.
Add the croutons on top and garnish with the coriander.
