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How to make cauliflower, broccoli and blue cheese soup

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Home made soup is warming and delicious in the winter months - and surprisingly easy. Try this broccoli,cauliflower and blue cheese soup to warm your insides today! This recipe makes four generous servings.
What you'll need: 
1 red onion, chopped
Olive oil
300g cauliflower, chopped into florets
300g broccoli, choped into florets
2 tbsp plain flour
500ml vegetable stock
500ml milk
125g blue cheese (stilton, danish blue or similar)
1 large saucpan
1 liquidiser (handheld or food precessor)
Chop the onion. Heat a small amount of olive oil in the bottom of a large saucepan. Add the onion and fry until soft.
Add the broccoli and cauliflower florets to the saucepan and stir. Add the flour and stir for a minute until all the vegetables are coated in the flour.
Slowly pour in the stock and milk stirring all the time. Bring to the boil and then simmer for 20 minutes
The vegetables should now be very soft and falling apart. Roughly chop the cheese and drop into the mixture. Stir until it has all melted. Add the paprika.
You are now ready to liquidise the soup. How much, depends on how smooth you like the soup. I like it slightly 'lumpy' so I put about three quarters of the soup in the liquidisor, including larger pieces. You can liquidise all of it of you want a completely smooth soup.
Once liquidised, return to the pan. Reheat until it is just beginning to boil. Serve with a roll of your choice.
A delicious, nutritious, warming soup - ideal for lunch or as a starter at a dinner party.
You can vary the proportion of cauliflower and broccoli


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