• Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals
Menu

Sophie Likes Cake

Ok so sometimes I make a little more than just cake but I love creating and sharing it with you here
  • Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals

Broccoli and Blue Cheese Soup

June 14, 2015

Some broccoli soup came up on my Instagram feed the other day and the vibrant bowl of green caught my eye. I just had to have some. Conveniently the Universe agreed and made all the greens required super cheap at my local vege shop. 

Junk Free June continues and while the lack of cake has been soul destroying it has forced me into experimenting with new healthier recipes. I know this says blue cheese in the title but I am still going to claim that cheese in small amounts is healthy. Eliminating it altogether would make life just not worth living. Lets not forget what a great source of calcium it is too. The great thing about buying a good blue (I used Kapiti's Awa blue) is that a little goes a long way in terms of flavour impact. The creaminess and flavour given by the blue just adds that extra oomph to the soup, without it this would just be a hot and salty green smoothie. 

I used a golden kumara (sweet potato) rather than an orange or a red. I didn't want to dull down the green from the broccoli but worst case scenario just use whatever you have on hand. The kumara makes it lovely and slightly sweet which complements the cheese nicely. My brother thought it was great so it must be true!

My vege shop often has bruised or damaged produce and sells it on the cheap. I managed to get a bag of four courgettes for a little under $3. Sure I had to chop the end off one of them but at the end of the day they didn't need to look pretty, they were about to be blended into a soup. Watch out for similar deals at yours, the discount table is often where I find my inspiration.

 

Broccoli and Blue Cheese Soup

Serves 4

 

1 large head of broccoli, chopped up including the stalk (save a few florettes for decoration)

3 courgettes, halved lengthways and sliced

1 medium sized golden kumara (sweet potato), diced into 1cm cubes

1 onion, diced

4 cloves of garlic

Splash of olive oil

1/4 teaspoons cayenne pepper

Leaves from 3 sprigs of thyme

2 teaspoons of vegetable stock

3 cups hot water

50g blue cheese, crumbled plus extra to garnish

1/4 cup sunflower seeds

1/4 cup sunflower seeds

1/4 cup plain, unsweetened yoghurt (optional)

Salt and pepper

 

Saute the onion in a large saucepan over a medium heat for a couple of minutes. As it starts to soften add in the garlic, cayenne pepper and thyme and continue to cook until the onion becomes translucent. Add the cubes of kumara, courgette slices, vegetable stock and water, bring to the boil for twenty or so minutes until the kumara has softened. 

Toss the broccoli into the broth, pop on a lid and continue to boil away for another ten minutes until the broccoli has turned bright green. 

Pour the contents of the saucepan into a blender and blitz until smooth. A stick blender will also work. Return the soup to the saucepan and over a low heat crumble through the cheese and let it melt into the soup.

Toast the seeds in a dry frying pan until lightly golden and crisp. Slice a couple of the left over broccoli florettes into flat pieces then cook in boiling water for no more than two minutes. Plunge into cold water to stop them from cooking further. 

Serves up the soup into bowls, swirl over some yoghurt, place the broccoli slices on the top, sprinkle over the seeds and crumble over a little more cheese.

Enjoy! x




Tags Soup, healthy, Winter warmers, Broccoli and blue cheese soup, Junk Free June, Broccoli, Kumara, Courgette
← Raw Energy SaladA Cold Brew For You →

What do you feel like?


Want it straight from the oven? Subscribe here.

Enter your email address:

Delivered by FeedBurner


On my bench now: latest and greatest

Sophie Likes Cake
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
about 3 years ago
Lockdown Chutney: Feijoa and Date
about 4 years ago
Sweet Lemon and Thyme Marmalade
Sweet Lemon and Thyme Marmalade
about 4 years ago
Brown Butter Pear Cake with Caramel Cream Cheese Icing
Brown Butter Pear Cake with Caramel Cream Cheese Icing
about 5 years ago
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
about 5 years ago

Fresh off the feed: 

Instagram

Recipe number 40 is rather special. A week ago today Nana left this earth. To celebrate her life we all gathered in Matamata and of course there was afternoon tea. The Aunties and I all made something of hers. I was on cheesecakes. Welsh cheesecakes
Dylan and I made this @katherine_sabbath stunner yesterday to celebrate Chris’ birthday. Needless to say it went down an absolute treat 🍳🌽🍡
Apologies for the crap photos but I’d like to share the recipe for this family favourite. I’ve written about Dad’s favourite veggie casserole over on TheSupperClubKitchen.com under recipes worth sharing. It’s 90s nostalgia at
We’ve always seen making our own croissants as a pretty daunting task. I feel like there is a lot of mystique around their making that only trained experts can get their heads around. Since we had little else to do we (Dylan) decided to give ma
Proud as punch for actually completing 
@bonappetitmag’s best ever bread recipe. It only took us three days but we’re here. Having this tonight with Ima’s chicken soup. Just call me Henny Penny.
Dylan put some words together about the long lunch we cooked ourselves last weekend. You can find it over on thesupperclubkitchen.com

Twitter

  • Sophie Edmonds
    Thai Inspired Slaw Salad https://t.co/5hcHE04G4F
    Nov 16, 2015, 12:05 AM
  • Sophie Edmonds
    Praise @CriticTeArohi for finally raising all that is scary about #fitspo!
    Apr 8, 2015, 3:36 AM
  • Sophie Edmonds
    RT @JamieLowryMe: Hi @Sophie_edo! I made your banoffee cupcakes today!! Still working on my icing but they taste incredible! #thankyou http://t.co/qIg3w4tbfu
    Mar 20, 2015, 6:49 AM

Powered by Squarespace