As a self-professed cheese lover, the more pungent, the tastier. An acquired taste in which many of the vegetables typically harvested in March are incorporated (spring onions, spinach and broccoli), I like to enrich this earthy soup with the full-bodied flavour of blue cheese — and it’s still FODMAP friendly.
Prep time: 10 minutes
Cooking time: 30 minutes
2 heads of broccoli (chopped)
150g blue cheese (cubed)
5 stalks of spring onions (with the bulbs removed)
2 small sweet potatoes, or 1 large, cubed
1 gluten free vegetable stock cube
400ml hot water
1. Boil 400ml water. Place the broccoli, sweet potato and stock cube in a large saucepan, pouring the boiling water on the vegetables and switching on the gas to a medium heat.
2. Leave to cook for 20 minutes, stirring the saucepan every 5 minutes. Once softened, add the spinach and spring onions, lowering the heat and leaving to simmer for an additional 10 minutes.
3. Switch off the gas and blend the mixture until there are no lumps. Lastly, add the blue cheese to the soup and stir until melted and well combined.