How to Make Favorite Creamy Green Goddess Soup With Blue Cheese

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, creamy green goddess soup with blue cheese. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Creamy Green Goddess Soup With Blue Cheese is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Creamy Green Goddess Soup With Blue Cheese is something which I have loved my whole life.

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