Celery and Cauliflower Soup with Blue Cheese
A thick and creamy soup without flour or cream with the perfect amount of blue cheese.
Ingredients
- 1 tsp olive oil
- 1 tsp butter
- ½ small onion, diced
- 5 stalks celery save leafy tops for garnish if desired
- ½ medium sized cauliflower
- 2¾ - 3 cups low sodium vegetable broth
- ½ tsp salt
- 1 bay leaf
- ⅓ cup crumbled blue cheese plus extra if desired for garnish
Instructions
- Sauté onion in olive oil and butter on medium-low heat until soft and golden.
- Slice celery crosswise and cut cauliflower into small chunks. Vegetable mixture should be about 5 or 6 cups in total. Add to pot, along with broth and bay leaf, increase heat and bring to a simmer.
- Reduce heat and continue to simmer until vegetable are fork tender, about 10 minutes. Taste and season with salt, adjusting for amount of sodium in broth.
- Remove bay leaf and let soup cool slightly, about 5 minutes. Purée with immersion blender or counter top blender until smooth. If desired, add some of the leafy celery tops for a hint of colour and freshness.
- Stir in blue cheese until melted. Reheat soup if necessary.
- Serve hot with extra blue cheese and chopped celery leaves for garnish if desired.
Nutrition
Serving: 1bowlCalories: 119kcalCarbohydrates: 8.1gProtein: 6gFat: 7.5gSaturated Fat: 4.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 15.7mgSodium: 1063mgPotassium: 441.2mgFiber: 2.4gSugar: 3.5g
Tried this recipe?Let us know how it was!