Brassica and Blue Cheese Soup

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Serves 4

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.

Recipe

Serves 4 · Prep 10m · Cook 30m

Ingredients

• ½ head cauliflower
• ½ head broccoli
• 1 onion
• 1 head kale
• Vegetable stock
• Blue cheese
• Olive oil
• Pepper

Method

1. 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.
2. 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.
3. 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.
4. Serve the soup warm, ideally garnished with a few extra crumbles of blue cheese or a drizzle of olive oil if desired.

Equipment

• A2300i Ascent® Series Smart Blender — Buy