Blue Cheese Cauliflower and Broccoli Soup
Description
A creamy soup that will warm you up and tastes great.
Ingredients
- A head of cauliflower, any variety
- A head of broccoli
- 1 large carrot, chopped
- A stalk of celery, chopped
- ¼ onion, chopped
- 1 stalk of spring onion, chopped
- 2 sprigs of chives, chopped
- 120g sour cream
- 1.175 L vegetable broth
- 3 tablespoons extra virgin olive oil
- 2 bay leaves
- 1 potato
- 55g crumbled blue cheese
- Salt and pepper to taste
Instructions
- Wash and cut the broccoli and cauliflower into floret pieces.
- In a cast iron pot, drizzle in olive oil and bring to medium heat. Toss in onion, spring onion, celery, and carrots. Cook till onion is translucent.
- Add broccoli, cauliflower and potato and cook for another 10 minutes.
- Toss in chives and bay leaves. Season with salt and pepper to taste.
- Pour in vegetable broth. Lower heat. Cover and let simmer for another 15 minutes.
- Add in sour cream and mix well.
- Cover again and simmer for an additional 10 minutes.
- Take off heat and with an immersion blender, puree till you get a smooth, creamy consistency.
- Ladle the soup into bowls, and crumble a bit of blue cheese gently on top of the soup in each bowl, taking care so that it does not get submerged. Sprinkle a pinch of chopped chives on top too, if desired for garnish. Serve immediately.
Notes
Ingredients: