Broccoli and Blue Cheese Soup
Ready in 40 mins
1 large potato
1 large onion
1litre of vegetable stock
1 large head of broccoli 100g blue cheese
1) First prepare all of your vegetables by peeling the potato and cutting into cubes, finely slicing the onions and cutting up the head of the broccoli into small florets
2) Now take a large cooking pot and cook the onion in 1tbsp oil until soft (about 4-5 mins)
3)Add to the pot the cubed potatoes and pour in a drop of water to stop them from sticking.Stir the potatoes with the onions and then add in the stock mixture and cook until the potatoes start to become soft (about 10 mins).
4) Add to the mixture the broccoli florets and let the mixture simmer for 3-4 minutes until just tender but still bright green.
Remove the pan from the heat and add in the cheese and stir well.
To finish the broccoli cheese soup either use a hand blender or pour into a blender and mix the soup until it has no lumps left.
Serve immediately or portion into four and freeze what you do not need straight away.