Appetizers / Soups / Salads

Broccoli, zucchini and blue cheese soup takes several minutes to prepare.

Broccoli, zucchini and blue cheese soup takes several minutes to cook.

Broccoli, zucchini and blue cheese soup makes 4 servings.

The ingredients for Broccoli, zucchini and blue cheese soup are:

1 tbs olive oil
1 leek, white part only, sliced
1 head broccoli, coarsely chopped
2 zucchini, trimmed, chopped
1 pontiac potato, peeled, finely chopped
4 cups (1 litre) vegetable or chicken stock
75g mild blue cheese, crumbled
1/3 cup (80ml) thin cream

Here is how you make Broccoli, zucchini and blue cheese soup:

heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until soft. Add the broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until vegetables are just tender. Remove from heat and set aside for 10 minutes to cool slightly.Transfer broccoli mixture to the jug of a blender. Add the cheese and blend until smooth. Return to a clean saucepan and place over a low heat. Add the cream and stir to combine. Taste and season with salt and pepper.Ladle the soup evenly among serving bowls.Serving Size: 4 Number of Servings: 4Recipe submitted by SparkPeople user SPARKHEBA.

The nutritional information for Broccoli, zucchini and blue cheese soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 296.9

• Total Fat: 16.1 g
• Cholesterol: 34.9 mg
• Sodium: 669.0 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 5.4 g
• Protein: 15.6 g