Broccoli, zucchini and blue cheese soup
- Number of Servings: 4
Ingredients
1 tbs olive oil1 leek, white part only, sliced1 head broccoli, coarsely chopped2 zucchini, trimmed, chopped1 pontiac potato, peeled, finely chopped4 cups (1 litre) vegetable or chicken stock75g mild blue cheese, crumbled1/3 cup (80ml) thin cream
heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until soft. Add the broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until vegetables are just tender. Remove from heat and set aside for 10 minutes to cool slightly.
Transfer broccoli mixture to the jug of a blender. Add the cheese and blend until smooth. Return to a clean saucepan and place over a low heat. Add the cream and stir to combine. Taste and season with salt and pepper.
Ladle the soup evenly among serving bowls.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKHEBA.
Transfer broccoli mixture to the jug of a blender. Add the cheese and blend until smooth. Return to a clean saucepan and place over a low heat. Add the cream and stir to combine. Taste and season with salt and pepper.
Ladle the soup evenly among serving bowls.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 296.9
- Total Fat: 16.1 g
- Cholesterol: 34.9 mg
- Sodium: 669.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.4 g
- Protein: 15.6 g
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