Warm up from the inside out and try our broccoli, potato and blue cheese soup. This quick and easy dish makes for the perfect vegetarian meal. It’s full of flavour and the addition of fresh parsley is a winning touch.
Serves66
Cook time30 mins30 minutes
Prep time15 mins15 minutes, (+ 10 mins cooling time)
(+ 10 mins cooling time)
Ingredients
1 tbs extra virgin olive oil
1 brown onion, coarsely chopped
1 leek, pale section only, coarsely chopped
1 brushed potato, peeled, coarsely chopped
2 garlic cloves, crushed
½ cup (125ml) dry white wine
1 large head broccoli, stems included, coarsely chopped
4 cups (1L) vegetable or chicken stock
150g Castello Blue Cheese, crumbled
Small flat-leaf parsley leaves, to serve
Toasted baguette slices, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 2 tsp of the oil in a large saucepan over medium heat. Add the onion, leek, potato and garlic. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 2 mins or until wine reduces by half.
Step 2
Add the broccoli and stock. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 15 mins or until broccoli is very tender. Remove from heat and set aside for 10 mins to cool slightly.
Step 3
Add half the cheese to the broccoli mixture. Place in a blender and blend until smooth. Return to the saucepan and place over low heat. Season with salt and pepper.
Step 4
Divide the soup among serving bowls. Top with remaining cheese and the parsley. Drizzle with remaining oil. Serve with the baguette slices.
