Cauliflower and Gorgonzola Soup

Name: Cauliflower and Gorgonzola Soup
Total time: 1 h
Yield: 4
Ingredients: 500 grams Cauliflower; 1 medium, starchy Potato; 1 Onion; 2 tablespoons Vegetable oil; 750 milliliters Instant vegetable broth; 500 grams Broccoli; Salt and freshly ground pepper; 500 milliliters Milk; 100 grams Gorgonzola; 3-4 teaspoons grainy Mustard; Lemon juice (for sprinkling); Chives (for garnish)

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Difficulty:

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Difficulty

Preparation:

1 hr

Preparation

Calories:

316

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	316 kcal	(15 %)
Protein	17.6 g	(18 %)
Fat	18 g	(16 %)
Carbohydrates	20 g	(13 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 500 grams
Cauliflower; 1
medium, starchy Potato; 1
Onion; 2 tablespoons
Vegetable oil; 750 milliliters
Instant vegetable broth; 500 grams
Broccoli; Salt and freshly ground pepper; 500 milliliters
Milk; 100 grams
Gorgonzola; 3-4 teaspoons grainy Mustard; Lemon juice (for sprinkling); Chives (for garnish)

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Preparation steps

Rinse cauliflower, divide into florets and trim. Peel potatoes, rinse and dice. Peel onion and dice.

Heat oil in a pot and saute onion until soft. Add cauliflower and potato to the pot and saute briefly. Add broth. Cover and cook for 20-25 minutes until soft.

Rinse broccoli, trim and cut into small florets. Boil broccoli in a pot of boiling salted water for 6-8 minutes. Puree cauliflower mixture with an immersion blender, heat, add milk and stir. Cut Gorgonzola into small pieces, stir and let cook for 5 minutes and season with mustard, salt, pepper and lemon juice. Drain broccoli and add to the pot. Serve in bowls garnished with chives.