Creamed Vegetable Soup With Blue Cheese

Difficulty: ★★☆


  • 1 Tbs Olive oil.
  • 1 Leek, white part only, sliced.
  • 1 Head Broccoli, roughly chopped.
  • 2 Zucchini, trimmed, chopped.
  • 1 Large potato, peeled and cubed.
  • 4 Cups vegetable or chicken stock.
  • 75g Blue cheese, such as Stilton or roquefort, crumbled.
  • ⅓ Cup cream.

Category: Appetizers


Heat the oil in a Magefesa saucepan over medium heat. Add the leek and cook, stirring, until soft. Incorporate broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat and set aside to cool slightly. Transfer saucepan ingredients to a blender. Add the cheese and blend until smooth. Return to saucepan. Stir in the cream and season with salt and pepper. Ladle soup into serving bowls.