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How to make cauliflower, broccoli and blue cheese soup
(1 vote)
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)
1:
Chop the onion. Heat a small amount of olive oil in the bottom of a large saucepan. Add the onion and fry until soft.
2:
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.
3:
Slowly pour in the stock and milk stirring all the time. Bring to the boil and then simmer for 20 minutes
4:
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.
5:
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.
6:
Once liquidised, return to the pan. Reheat until it is just beginning to boil. Serve with a roll of your choice.
Conclusion:
A delicious, nutritious, warming soup - ideal for lunch or as a starter at a dinner party.
Tips:
You can vary the proportion of cauliflower and broccoli
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