Broccoli & Blue Cheese Soup
Author: Kaylie Kist
Recipe type: Vegetarian
Cuisine: Soup
Prep time:
Cook time:
Total time:
- 2 tbsp coconut oil
- 1 clove of garlic, crushed
- 1 spring onion, chopped
- 1 tsp fennel seeds
- 400ml Vegetable stock
- 3 sticks of celery, chopped
- ½ Lime finely grated zest - keep the juice
- 300/400g broccoli, broken into florets
- 100g Blue cheese + 50g for topping(if desired)
- 75 ml Soya cream
- 30g Pecans
- Make the vegetable stock (Boiling water+ 1 Tablespoon of Veg bouillon powder)
- Using a dry frying pan, heat, add the fennel seeds and toast.
- Heat one tablespoon of coconut oil in a medium-sized pan
- Sauté the garlic, celery & spring onion until transparent (approx 3 mins)
- Add the toasted fennel seeds
- Then add 400ml of vegetable stock
- Chop the broccoli into large florets / chunks (including the stalk) Drop into the water
- Grate in lime zest and squeeze in the lime juice
- Leave to simmer for seven minutes.
- Add the Blue cheese and mix in for 1 minute
- Turn off the heat, then stir in the soya milk
- Transfer the contents of the pan to a blender.
- Add the pecan nuts, saving one or two back for decoration
- Blitz, and serve with the remaining crumbled blue cheese/ or pecan/ or both on top
- Enjoy!
Recipe by Sustarian Living at https://www.sustarianliving.com/brocoli-blue-cheese-soup/
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