Broccoli and zucchini soup with blue cheese

Creamy broccoli and zucchini soup with savory notes of blue cheese and delicate cream is ideal for a simple yet sophisticated lunch or dinner.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Leek 1 piece
• Zucchini 2 pieces
• Broccoli 1 head
• Potatoes 1 piece
• Olive oil 1 tbsp a spoon
• Vegetable or chicken broth 1 l
• Blue cheese 120 g
• Cream, 10% fat 80 ml
• Salt to taste
• Ground black pepper to taste

Cooking method

• Cut the white part of the leek and zucchini into small cubes.

• Divide the broccoli into small florets. Peel and cut the potatoes into small cubes.

• Heat the olive oil in a saucepan, fry the leeks until tender, 5 minutes.

• Pour the rest of the vegetables into a saucepan, pour in the broth, bring it to a boil and cook the soup for 15 minutes over low heat until the vegetables are soft.

• Remove the soup from heat and let it sit for 10 minutes. Crumble the blue cheese with your hands.

• Add ⅔ cheese to the soup and beat until smooth. Return soup to heat, add cream.

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• Add salt and pepper to the soup to taste, bring to a boil over low heat. Sprinkle with the remaining cheese.

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