With a chunky texture and a rich, blue-cheese flavour, this winter vegetable soup couldn't be simpler to prepare. Serve with hummous and pepper slices for a substantial meal in a flash.
30 people made this
1 small cauliflower, divided into small florets
2 small leeks, diced
1 small potato, peeled and chopped
900ml vegetable stock, made with stock cubes
125g Gorgonzola cheese, roughly chopped
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Method Prep:10min › Cook:15min › Ready in:25min
Put the cauliflower, leeks and potato into a pan and add the stock and seasoning. Bring to the boil, then reduce the heat. Cover and simmer gently for about 14 minutes or until tender.
Transfer half the soup to a food processor or blender and purée until smooth. Return to the pan. (Alternatively, use a hand-held blender straight in the pan to process the soup lightly, leaving a chunky appearance.)
Heat the soup gently until boiling, then remove from the heat. Add the cheese and stir lightly. Ladle into bowls and serve immediately.
For Gorgonzola, try Roquefort or Dolcelatte. * For cauliflower, use broccoli.