This recipe is the perfect winter-warmer, and also a great way to use up any extra green veg in your fridge. I affectionately refer to this soup as my Green Goddess soup, as it is PACKED with goodness!
Ingredients:
2 tbsp olive oil
1 tbsp butter
1 leek, sliced
2 celery sticks, sliced
1 head of broccoli (approx 225g)
2 medium-sized potatoes, peeled and diced
1 zucchini, diced
Blue cheese, 125g crumbled
3 cups of vegetable stock
Double cream, 150ml (or as much as desired)
Paprika for sprinkling
Method:
- In a large saucepan, heat the olive oil and butter. Add sliced leeks and celery and sauté, stirring constantly until they start to colour.
- Add other vegetables and sauté for a few minutes, until they start to colour slightly.
- Add cheese and enough stock to cover vegetables and bring to the boil.
- Turn down heat and simmer until all vegetables are tender.
- Blend soup until smooth with a stick blender or in a food processor.
- Return pureed soup to saucepan and stir in double cream. Season with salt and pepper to taste.
- Pour soup into bowls and garnish with a sprinkle of paprika and cracked black pepper.
TIPS:
- Blue cheese can be substituted with vintage cheddar or another strong-flavoured cheese.
- Chicken stock can be used as an alternative to veggie stock.
- You could also use spinach or other green vegetables, and add more or less of each vegetable, to your liking.
