Cauliflower Gorgonzola Soup

Ingredients

• 500 g Cauliflower
• 1 medium waxy potato
• 1 onion
• 2 tbsp oil
• 750 ml instant vegetable broth
• 500 g broccoli
• salt, pepper from the grinder
• 500 ml milk
• 100 g Gorgonzola
• 3-4 tsp grainy mustard
• a few spritzes lemon juice
• chives (for garnish)

Instructions

1. 1.

   Clean cauliflower, cut into florets and rinse. Peel potato, rinse and dice. Peel onion and dice.

2. 2.

   Heat oil in a pot. Sauté onions. Add cauliflower and potato, sauté briefly. Pour in broth. Cover and simmer for 20-25 minutes until tender.

3. 3.

   Clean broccoli, cut into small florets and rinse. Boil in salted water for 6-8 minutes. In the same pot, puree cauliflower and potato with broth. Add milk and warm. Stir in Gorgonzola pieces and let gently simmer for 5 minutes. Season with mustard, salt, pepper, and lemon juice. Drain broccoli, let it dry, then add to soup. Serve garnished with chives.