Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Estimated cost per serve is 4.86 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1tablespoons vegetable oil
- 1 medium onion, peeled, diced small
- 2 cloves garlic, peeled, minced
- 3 medium broccoli crowns, cut into florets
- 1 medium waxy potato, peeled, diced small
- 1500milliliter vegetable stock
- 250milliliter heavy cream
- 170grams blue cheese, divided
- 1teaspoons thyme, fresh, chopped
- 4teaspoons walnut pieces
Nutrition per serving
2100kJ / 502Cal
2100 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
19.3grams
Fat
36.7grams
Carbs
25.0grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy broccoli and blue cheese soup just needs crunchy walnuts and crumbled blue cheese on top to make an impressive starter.
Method
Step 1 of 3
Heat a large pot to medium heat on the stovetop adding in the oil to heat for 1 minute. Add the onions to sweat for 3 minutes before stirring in the garlic for 30 seconds. Saute the broccoli and potatoes in the pot cooking for 2 minutes before adding in the vegetable stock. Turn the heat down to a simmer cooking for 30 minutes until the vegetables have softened.
Step 2 of 3
Whisk in the cream, 135g of blue cheese and thyme into the soup setting it aside for a few minutes to cool. Add the ingredients to a high powder blender a few batches at a time blending until smooth.
Step 3 of 3
Season the soup portioning it into bowls and topping with the remaining blue cheese and walnuts.
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