Broccoli, kumara and blue cheese soup
It’s always good to get your greens in winter, too and a whole head of broccoli goes well in this kumara and blue cheese recipe. The kumara’s sweetness and the intensity of the cheese are balanced by the broccoli, which is amazingly creamy when cooked and blended. Blue cheese is not everyone’s cup of tea, but I love the stuff and it ties this recipe together. The kumara will fill you up, too, so it’s a great one if you’re on the run and away from a toaster.
|1 Tbsp||Coconut oil, or other cooking oil|
|1 pinch||Chilli flakes|
|2 Tbsp||Blue cheese, crumbled|
- Heat oven to 190C and cut kumara into 2-3cm chunks. Spread in a roasting dish, add coconut oil, salt and pepper and chilli flakes. Roast for 20-25 minutes until golden.
- Cut broccoli into florets. Fill a medium-sized saucepan with water and bring to a boil. Add a generous pinch of sea salt, then add broccoli florets. Boil for four minutes.
- Using a slotted spoon, remove broccoli from water and place in a blender or food processor. Add about one cup of the salted water from saucepan. Add kumara and blue cheese. Blend very well, at least two minutes, until smooth. Taste, and season accordingly.
- Serve immediately, garnished with chopped walnuts, parsley and more blue cheese.
Check out more of Delaney's soup recipes