This is a hearty vegetable soup and is very simple to make. The blue cheese adds to the rich flavour, and looks amazing when served with chunks on top, melting into the goodness of the veges. As with all my recipes I like to give options, so if you dont have any blue cheese handy, or are not partial to it, then leave it out. The vegetables alone make a delicious healthy soup
Cauliflower lacks the green chlorophyll found in other vegetables of its class like broccoli, cabbage and kale, because the florets are protected from the sun by its green leaves during its growth. It does however provide many of the same nutrients of those vegetables. It helps strengthen the immune system and protects against the development of cancer forming cells.
Cauliflower and Blue Cheese Soup
Recipe type: Soup
- 2 Tbls olive oil
- 4 spring onions
- 2 sticks celery
- 1 clove garlic
- 1 small cauliflower
- 2 small leeks
- 1 potato
- 1 litre chicken stock
- 1 cup pouring cream
- 160g blue cheese
- Heat the oil and fry chopped spring onion, celery, garlic, cauliflower, leeks and potato for 2 minutes.
- Add stock, and salt and pepper and cook for 20 minutes, or until the vegetables are tender and soft.
- Add half of the cheese and using a hand held beater blend until smooth.
- Stir through the cream just before serving and top with chunks of cheese and a few sprigs of sage or herb of your choice.
- Serve with crusty bread.