Directions
Maybe you are not a broccoli fan, but this soup will convince you to give it a try.
It is super easy to prepare and you can add almost any cheese you like✨🥦
1 head broccoli, chopped
100 g baby spinach
1 onion, finely chopped
50 g celery, chopped
2 garlic cloves, chopped
30 g butter
100 g blue cheese, chopped
1 tbsp EVOO
1 l water/vegetable stock
Salt & pepper, to taste
Crutons
Bread, leftovers, cut into cubes
1 tsp chili flakes
1 tsp pepper
2 tbsp EVOO
Preheat the oven to 200 C and prepare a baking tray.
Spread the bread on the baking tray. Sprinkle the seasoning, drizzle the oil and toss until combined.
Bake for 10 minutes or until golden. Set aside.
Heat the butter and oil in a saucepan and add the onion. Cook until soft, then add celery and garlic and continue cooking for 2-3 minutes.
Add the broccoli and pour in the water/stock and cook for 10-15 minutes or until the vegetables are soft.
Add the spinach cook for a further 1-2 minutes.
Remove from the heat and blend until smooth. Add the blue cheese, season and mix until well combined.
Enjoy!
