Blue Cheese Cauliflower and Broccoli Soup


Prep time: 
10 minutes
Cooking time: 
60 minutes


A creamy soup that will warm you up and tastes great.


  • 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


  1. Wash and cut the broccoli and cauliflower into floret pieces.
  2. 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.
  3. Add broccoli, cauliflower and potato and cook for another 10 minutes.
  4. Toss in chives and bay leaves. Season with salt and pepper to taste.
  5. Pour in vegetable broth. Lower heat. Cover and let simmer for another 15 minutes.
  6. Add in sour cream and mix well.
  7. Cover again and simmer for an additional 10 minutes.
  8. Take off heat and with an immersion blender, puree till you get a smooth, creamy consistency.
  9. 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.
Photo Credit: Jonny Hughes @jonny2love
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