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Tenderstem broccoli-and-blue cheese soup

INGREDIENTS 1 onion, chopped 3 garlic cloves, crushed 2 T olive oil 2 potatoes, peeled and chopped 4 cups warm vegetable stock Sea salt and freshly ground black pepper, to taste 600 g Tenderstem broccoli, chopped 150 g blue cheese, plus extra for serving Serves 4 to 6 Prep time 10 minutes Cooking 30 minutes Soften the chopped onion and cloves of crushed garlic in olive oil for 5 minutes. Add the peeled and chopped potatoes and sauté for a further 5 minutes, then add the warm vegetable stock. Season to taste. Simmer until tender, remove from the heat and add the chopped Tenderstem broccoli. Cover and steam until the broccoli is tender. Place the mixture in a blender and blend with De Leeuwen

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