Brassica and Blue Cheese Soup
A rich, comforting soup featuring roasted cauliflower, broccoli, and kale blended with creamy blue cheese for a bold, savoury finish. Perfect for cooler days and effortlessly elegant.
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Brassica and Blue Cheese Soup
Servings: 4 Servings
A hearty, wholesome soup made with roasted brassicas and enriched with blue cheese for a creamy, savoury depth.
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Ingredients
- ½ head cauliflower
- ½ head broccoli
- 1 onion
- 1 head kale
- Vegetable stock
- Blue cheese
- Olive oil
- Pepper
Instructions
- Begin by preparing the vegetables. Chop the cauliflower, broccoli, kale, and onion into manageable pieces. Place them on a baking tray, drizzle generously with olive oil, and roast in a preheated oven until lightly coloured and tender when pierced with a fork.
- Once roasted, transfer the vegetables into a blender. Add a suitable amount of vegetable stock to assist with blending and achieve the desired consistency, and crumble in the blue cheese.
- Blend until smooth. Taste and season with freshly ground pepper as needed. If the soup is too thick, additional stock can be added to thin it to your preference.
- Serve the soup warm, ideally garnished with a few extra crumbles of blue cheese or a drizzle of olive oil if desired.
