Easiest Way to Prepare Gordon Ramsay Creamy Green Goddess Soup With Blue Cheese

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, creamy green goddess soup with blue cheese. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Creamy Green Goddess Soup With Blue Cheese is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Creamy Green Goddess Soup With Blue Cheese is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have creamy green goddess soup with blue cheese using 24 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Creamy Green Goddess Soup With Blue Cheese:

1. Make ready 1 leek, chopped into thin round slices,
2. Make ready The woody large stalk of a head of broccoli, chopped,
3. Make ready 2 small-medium potatoes cut into fine cubes,
4. Make ready 1/2 white onion, chopped finely,
5. Get 3 stalks celery, chopped finely,
6. Get 150 g baby leaf spinach, chopped,
7. Prepare Herbs & Spices:
8. Get Handful finely chopped fresh parsley, including the stalks,
9. Take 2 tsp mixed herbs,
10. Take 1/2 tsp garlic granules,
11. Take 1/4 tsp ground cumin,
12. Get Salt and pepper to season
13. Get Other:
14. Make ready 1 tbsp cooking oil, I used vegetable
15. Take 1 reduced salt vegetable stock cube,
16. Get Heel of blue cheese, chopped up, (60-70g),
17. Make ready Water, enough to fill half way up your saucepan
18. Make ready Garnish:
19. Take Fresh leaves of parsley,
20. Make ready Crumbled blue cheese,
21. Get Dollop of Greek yogurt,
22. Make ready Cracked black pepper
23. Get Equipment needed:
24. Prepare Hand blender / blender

Instructions to make Creamy Green Goddess Soup With Blue Cheese:

1. Heat the oil in a large saucepan over a medium heat. Add the onions. Fry until turning translucent and are soft. Add in the celery and chopped up stalk of broccoli. Stir.
2. Season well with salt and pepper and crumble in the stock cube. Add the leek plus the potatoes and stir once more. Fill the saucepan up halfway with water and bring to a simmer.
3. Add the dried mixed herbs, the garlic granules, cumin and the chopped parsley. Stir then add a lid and leave to simmer for 30 minutes. Add in the spinach and chop up the blue cheese and add that in also. Leave to simmer for around another 5 minutes stirring until the cheese has melted. Remove from the heat and allow to cool for a minute or two then using a hand blender/blender blend until smooth and velvety.
4. Serve up and garnish with crumbled blue cheese and a few leaves of fresh parsley, a grinding of black pepper and a dollop of two of yogurt. Enjoy! :)

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