Broccoli, Baby Marrow & Blue Cheese Soup


Serves 4

2Tbs olive oil
2 leeks, sliced
1 celery stick, chopped
1 potato, peeled and chopped
750ml vegetable stock
6 baby marrows, chopped
125g broccoli florets
125ml cream
4 Tbs chopped parsley
100g blue cheese, crumbled


Heat oil in a pan then add leeks and celery then saute until softened.

Add potatoes and stock, then boil until the potatoes are soft.

Add marrows and broccoli, then boil for 5 minutes.

Blend soup then stir in cream, parsley and blue cheese.

Season to taste with salt and pepper before serving.