Melt the coconut oil in a large pan, and add the chopped onion. Cook on a medium heat for 5 minutes, or until softened.
Add the chopped kale and cook for a further few minutes, until the leaves start to wilt.
Cut the new potatoes into quarters and add to the pan.
Cut the broccoli into florets, cut in half and add to the pan.
Cover the vegetables in the pan with 1 litre of boiling water, bring to the boil and then simmer for 15 minutes, or until the potatoes are soft.
Blend well in a food processor, until smooth.
Pour the blended soup back into the pan and add the crumbled stilton and most of the cream (set aside 4 tbsp). Cook on a low heat for 2 minutes, or until the stilton has melted.
Serve each bowl with a topping of 1 tbsp cream, mixed seeds and fresh basil leaves.