I made this Broccoli and Gorgonzola cream soup and had many requests for the recipe.

So here it is…

Ingredients for 4:
2x heads of broccoli – washed and cut
2x medium potatoes – peeled and diced
1x brown onion – diced
1x clove garlic – finely chopped
1 can coconut cream
2x Chicken stock pots
500ml hot water
Black pepper – freshly ground
1Tbsp Olive oil
1x Bayleaf

Method:
1. Heat the oil in a medium sized pot and then add the onion and garlic and sauté until the onion is translucent.
2. Add the diced potatoes and bayleaf, stir and leave covered to simmer for a few minutes.
3. Now add the chopped broccoli to the pot mix and sauté for about 2 minutes.
4. Pour the hot water and add the stock, mix well and leave to simmer on medium heat until the liquid has reduced by half.
5. Mix the coconut cream into the pot, cover and cook for about 5 minutes.
6. Remove the pot from the hot stove and using a handheld blender, puree the soup until it has a smooth consistency.
7. Mix in the Gorgonzola until it dissolves.
8. Add some black pepper and then taste for seasoning.

I grilled some small pieces of broccoli in my airfryer and added it to the top as garnish, you can do this or add croutons, whatever you prefer.

PS: Replace the chicken stock with a veg stock for a vegetarian option and without the cheese you will have a vegan option.

Enjoy!!