Winter has well and truly set in here in little old New Zealand. (Especially the South Island – they have snow there at the moment. We are due to fly to Christchurch on Monday, so if there still could be some snow for the kids to play in, but not actually snowing so as to stop our flight – that would be awesome, thanks!)
One of my favourite things about Winter has to be soup – it’s just such a warming, up-lifting meal. And often a great way to consume a lot of vegies.
Today I made Broccoli and Blue Cheese Soup – and it was delicious!
It’s a true test in our household of how good a soup is by how little or much toast/ bread is consumed. And for this soup, the pile of toast was largely left untouched – also Andrew went back for multiple serves.
The verdict = Yum.
Here’s the recipe, so you can make your own (that is, if you’re a fellow blue cheese fan. It’s one of those things you either love or hate, I think, and I am most definitely in the LOVE camp.)
- 1 large onion , roughly chopped
- olive oil
- 1 large potato , peeled and cubed
- 1l vegetable stock
- 1 head broccoli , about 300g, roughly chopped
- blue cheese, about 100g, crumbled
- Cook the onion in 1 tbsp olive oil in a large pan until soft (about 5 minutes). Add the potato and stock and simmer until the potato is tender (about 10 minutes).
- Add the broccoli and cook for 3-4 minutes until just tender but still bright green. Add half the cheese and whizz to a smooth soup in a blender. Season then serve with the rest of the cheese crumbled over.
Serves around 4. See simple as, only a couple of steps and it takes around 30mins.