Steps to Make Super Quick Homemade Creamy Green Goddess Soup With Blue Cheese

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, creamy green goddess soup with blue cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Creamy Green Goddess Soup With Blue Cheese is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Creamy Green Goddess Soup With Blue Cheese is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have creamy green goddess soup with blue cheese using 24 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Creamy Green Goddess Soup With Blue Cheese:

1. Get 1 leek, chopped into thin round slices,
2. Take The woody large stalk of a head of broccoli, chopped,
3. Make ready 2 small-medium potatoes cut into fine cubes,
4. Make ready 1/2 white onion, chopped finely,
5. Get 3 stalks celery, chopped finely,
6. Take 150 g baby leaf spinach, chopped,
7. Make ready Herbs & Spices:
8. Make ready Handful finely chopped fresh parsley, including the stalks,
9. Make ready 2 tsp mixed herbs,
10. Take 1/2 tsp garlic granules,
11. Take 1/4 tsp ground cumin,
12. Prepare Salt and pepper to season
13. Take Other:
14. Prepare 1 tbsp cooking oil, I used vegetable
15. Get 1 reduced salt vegetable stock cube,
16. Get Heel of blue cheese, chopped up, (60-70g),
17. Prepare Water, enough to fill half way up your saucepan
18. Prepare Garnish:
19. Prepare Fresh leaves of parsley,
20. Prepare Crumbled blue cheese,
21. Make ready Dollop of Greek yogurt,
22. Make ready Cracked black pepper
23. Prepare Equipment needed:
24. Prepare Hand blender / blender

Instructions to make Creamy Green Goddess Soup With Blue Cheese:

1. Heat the oil in a large saucepan over a medium heat. Add the onions. Fry until turning translucent and are soft. Add in the celery and chopped up stalk of broccoli. Stir.
2. Season well with salt and pepper and crumble in the stock cube. Add the leek plus the potatoes and stir once more. Fill the saucepan up halfway with water and bring to a simmer.
3. Add the dried mixed herbs, the garlic granules, cumin and the chopped parsley. Stir then add a lid and leave to simmer for 30 minutes. Add in the spinach and chop up the blue cheese and add that in also. Leave to simmer for around another 5 minutes stirring until the cheese has melted. Remove from the heat and allow to cool for a minute or two then using a hand blender/blender blend until smooth and velvety.
4. Serve up and garnish with crumbled blue cheese and a few leaves of fresh parsley, a grinding of black pepper and a dollop of two of yogurt. Enjoy! :)

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