I’m kicking off the start of soup season with a ‘lick-the-bowl good’ green soup.
I know broccoli and blue cheese can be quite divisive flavours, but if you’re into them, I guarantee you’ll be going back for seconds (and even thirds!) of this soup.
Traditionally made on cream and potatoes, this recipe is a lighter version thickened with cauliflower, without skimping on taste. After all, a little blue cheese goes a long way!
As always, this recipe is super simple and quick to make, and you can tweak it to whatever is in the fridge – a handful of baby spinach, asparagus, de-stemmed kale even – I just like to keep it green.
If you’re anything like me and like to keep back up meals in the freezer for rainy (read: lazy) days, you’re in luck because this recipe freezes beautifully. Just double the batch so you have plenty when you need it.
I love to serve this soup with fresh out of the oven bread rolls and a little cracked black pepper. It’s so so warming and comforting coming into the cooler months.
1 zucchini, chopped
1 1/2 cups cauliflower florets
1 cup chopped cabbage
1 medium head of broccoli (stalk included), chopped
1/3 of a leek, or around 15 cms, sliced finely
3 garlic cloves, crushed
1 tablespoon of extra virgin olive oil
2 sodium reduced vegetable stock cubes
100g gorgonzola cheese
Using the smallest pot your ingredients will fit in, sauté garlic, onion, oil and leek over a medium heat until softened and fragrant. Add zucchini, cauliflower, cabbage and broccoli, and mix for around one minute.
In a mug, dissolve stock cube with some boiling water and pour over vegetables. Top with boiling water until just below the top of the vegetables – around 1-2cms – and cover with a lid. Simmer for 15 minutes, or until veggies are tender.
To keep it quick, I’d recommend removing and saving around two cups of the cooking liquid before blitzing the veggies (either with a soup stick or in a blender) and slowly adding it back in until you’ve reached the perfect consistency. This just keeps the soup nice and thick without you needing to let it simmer further to reduce.
Once your soup has reached the perfect consistency, crumble in the gorgonzola, add salt and pepper to taste, and blitz again.