Broccoli and Cauliflower Soup

Ingredients

  • olive oil

  • 1 onion, diced

  • 1 medium potato, diced

  • 2 stalks celery, diced

  • 1 head broccoli, stems finely diced

  • 750ml vegetable stock

  • 50g stilton

  • 8 small slices sourdough, toasted

  • snipped to serve chives

  • 2 tbsp chopped to serve

Instructions

Heat 1 tbsp oil in a large pan and fry the onion, potato and celery for 10 minutes until soft. Add the broccoli and cook for another 5 minutes before adding the stock. Simmer for 20 minutes, or until the potato is tender, and season well, then using a stick blender, whizz the soup until smooth and thick. Spread the stilton over the toasts, pour the soup into warmed bowls, and top with the toasts, chives and cashews.


Recipe from https://www.olivemagazine.com

RecipesApril Viles