Orange Veg Bisque with Blue Cheese
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Healthy, because
Even smarter
This vegetarian dish is packed with vitamins and minerals from its supply of carrots, turmeric and ginger root.
If the taste of gorgonzola is too strong for you, feel free to skip it for a more mild variation of this dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 2 ¾ cups carrots (peeled, chopped)
- 1.333 cups floury potatoes (peeled, chopped)
- 1 tsp fresh ginger (grated)
- 1 tsp Turmeric
- 2 ½ cups vegetable stock
- ⅜ cup Orange juice
- ⅔ cup Gorgonzola
- ⅜ cup cream (at least 30% fat content; whipped to form stiff peaks)
- To garnish
- Lemon thyme
Preparation steps
1.
Heat the oil an a pan and fry the carrots and potatoes for 2 minutes. Add the ginger and turmeric and fry briefly. Pour in the stock and juice and simmer gently for approx. 20 minutes, stirring occasionally.
2.
Mash the Gorgonzola in a bowl with a fork. Mix half the cream with the cheese and fold in the rest.
3.
Puree the soup finely. Stir in the Gorgonzola cream, reserving 4 tbsp. Season the soup with salt and ground black pepper.
4.
Pour the soup into bowls. Spoon the remaining cream on top and garnish with lemon thyme to serve.
