Roasted courgette, broccoli and blue cheese soup

Cooks’ Notes:
There aren’t many ingredients that combine, molecularly, as well as blue cheese and broccoli. This recipe transforms a healthy vegetable soup into a cream that can be served at a more elegant dinner.

Serve: 5 peoplePreparação:15 minutesConfecção:15 minutes



Zuchinni – 2
Broccoli – 2 heads
Blue or goat cheese – 75g
Onions – 1
Garlic – 2 cloves
Salt – q.s.
Black pepper – q.s.
Mint – q.s.

Cooking Steps

  1. Cut the courgettes lengthwise and spread with a little olive oil and salt.
  2. Place on a tray in the oven at 180º until caramelized.
  3. In a pan with hot oil, sauté the roughly chopped onion.
  4. When the onion browns, add the garlic.
  5. Once the garlic browns, add the cut broccoli and cover the vegetables with hot water. Season to taste.
  6. Let it boil for 12 to 15 minutes, until the vegetables are cooked and add the roasted courgettes.
  7. Toast the sliced almonds.
  8. Mix the vegetables first with the hand blender and then in the Thermomix, until you obtain a homogeneous and creamy cream. Taste and adjust seasoning.
  9. Serve the soup with crumbled goat cheese/blue cheese, toasted almonds, chopped mint and a drizzle of olive oil!

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