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 blue cheese and cream. Place the soup in a clean saucepan and bring to a simmer to reheat.
Serve warm topped with extra blanched broccoli, crumbled blue cheese and a drizzle of olive oil.