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Broccoli, zucchini and blue cheese soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in creamy broccoli and zucchini soup with tangy blue cheese, perfectly paired with savory sage scones and a hint of goat cheese.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, white part only, sliced
  • 1 head broccoli, coarsely chopped
  • 2 zucchini, trimmed, chopped
  • 1 pontiac potato, peeled, finely chopped
  • 1020.00 gm (1 litre) vegetable liquid stock or chicken style liquid stock
  • 75g mild blue cheese, crumbled
  • 80ml cream
  • 225g self-raising flour
  • 20g butter
  • 20.00 ml finely chopped chives
  • 2 tsp finely chopped sage
  • 185ml milk
Instructions:
  • 1. Preheat your oven to 230°C and line an oven tray with baking paper. 2. In a medium bowl, combine flour and butter, rubbing the mixture with your fingertips until it resembles fine breadcrumbs. 3. Mix in chives, sage, salt, and pepper, then make a well in the center. 4. Add milk and stir with a round-bladed knife until a soft, sticky dough forms. 5. Turn the dough out onto a floured surface and pat it into a 2cm-thick disc. 6. Cut out scones using a 6cm-diameter pastry cutter dipped in flour. 7. Place the scones on the lined tray and bake in the preheated oven for about 10 minutes or until they're golden brown and cooked through. 8. Remove from the oven and enjoy your freshly baked sage scones.
  • Heat the oil in a large saucepan over medium heat. Sauté the leek for 5 minutes until soft. Add broccoli, zucchini, potato, and stock; bring to a simmer. Cook on low for 15 minutes until veggies are tender. Rest for 10 minutes before serving.
  • Pour the broccoli mixture into a blender. Add the cheese and blend until creamy. Transfer back to a saucepan, heat gently, and mix in the cream. Season with salt and pepper to taste.
  • Divide the soup equally into bowls and serve right away with scones.

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