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2 tbsp olive oil
2 oz butter
1 onion, diced
1 garlic clove, crushed and chopped
2 potatoes, chopped
8 oz broccoli, chopped
10 oz spinach, washed and chopped
1.5 pints vegetable stock
4 oz Gorgonzola cheese, crumbled into
small pieces
4-8 tbsp lemon juice
1/2 tsp grated nutmeg
salt and pepper
3 oz toasted pine nuts, to garnish
warm crusty bread, to serve |
Method :
- Heat the oil and butter in a
saucepan.
- Add the onion and garlic and fry
over a low heat for 3 minutes.
- Add the potatoes, broccoli,
spinach and stock, bring to the boil and simmer for 15 minutes.
- Transfer the soup to a food
processor or blender and process to a puree, if liked.
- Return to the pan and warm
through.
- Add the Gorgonzola, together with
the lemon juice, nutmeg and salt and pepper to taste.
- Transfer to a warm tureen, garnish
with the toasted pine nuts and serve with warm crusty bread.
Serves 4
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Learn how
to cook Vegetarian Recipes
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