Broccoli and zucchini soup with blue cheese

Broccoli and zucchini soup with blue cheese

Ingredients

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

Directions

1. Cut the white part of the leek and zucchini into small cubes.
2. Divide the broccoli into small florets. Peel and cut the potatoes into small cubes.
3. Heat olive oil in a saucepan, sauté the leeks until tender, 5 minutes.
4. 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.
5. Remove the soup from heat and let sit for 10 minutes. Crumble the blue cheese with your hands.
6. Add ⅔ cheese to the soup and beat until smooth. Return soup to heat, add cream.
7. Add salt and pepper to the soup to taste, bring to a boil over low heat. Sprinkle with the remaining cheese.