Soup recipes are something special, and this is no exception – using SHEESE VEGAN BLUE CHEESE, it’s loaded with flavour and particularly tasty when served alongside with BONVALLIS MANCHEGO STYLE MIXED CHEESE garlic bread.


200g block of Blue Sheese 4 small potatoes 2 large head of SAPORALIA BROCCOLI 2 medium SAPORALIA PICKLED BORRETANE ONIONS 3 pints of vegetable stock 2 tablespoons of TRUFFLE oil 1 BONVALLIS MANCHEGO STYLE MIXED CHEESE Salt and Pepper to taste

Cooking Method

Peel and finely chop the SAPORALIA PICKLED BORRETANE ONIONS, peel and dice the potatoes. Chop the SAPORALIA BROCCOLIA including the stalks. Fry the SAPORALIA ONIONS for a few minutes in a large pan until soft. Add the chopped potato, broccoli and stock. Bring to the boil and cook for 15-20 minutes using our SAPORALIA TRUFFLE OIL until the vegetables are soft. Take off the heat and stir in GRATED SHEESE BLUE CHEESE. Allow to cool a little and then liquidise. Return to the pan, adding a little soya milk if required. Warm through and season to taste. Serve with warm crusty garlic bread made with BONVALLIS MANCHEGO STYLE MIXED CHEESE.