Most of us love cauliflower cheese – this soup offers the same delicious flavour! Serve with your favourite crusty bread.

knob of butter
1 onion, diced
1 large head of broccoli
½ a cauliflower
1½ – 2 cups vegetable stock
100g blue vein cheese
salt and pepper to taste
100ml cream (optional)

Heat the butter in a sauce pan and sauté the onion until soft and translucent.

Chop the broccoli and cauliflower into equally sized florets and add to the pan with the onion. Add the stock and simmer until they are cooked through and soft.

Blitz the soup with a stick blender (or alternatively puree in a blender or food processor). Crumble in the blue cheese and heat until melted.

Season to taste with salt and pepper. Before serving stir in the cream for extra richness and garnish with more crumbled blue cheese.

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