Blue Cheese Cauliflower and Broccoli Soup

|A creamy soup that will warm you up and tastes great.|broccoli cauliflower romanesco cauliflower|A head of cauliflower any varietyA head of broccoli1 large carrot choppedA stalk of celery chopped¼ onion chopped1 stalk of spring onion chopped2 sprigs of chives chopped120g sour cream1.175 L vegetable broth3 tablespoons extra virgin olive oil2 bay leaves1 potato55g crumbled blue cheeseSalt and pepper to taste|Wash and cut the broccoli and cauliflower into floret pieces.In a cast iron pot drizzle in olive oil and bring to medium heat. Toss in onion spring onion celery and carrots. Cook till onion is translucent.Add broccoli cauliflower and potato and cook for another 10 minutes.Toss in chives and bay leaves. Season with salt and pepper to taste.Pour in vegetable broth. Lower heat. Cover and let simmer for another 15 minutes.Add in sour cream and mix well.Cover again and simmer for an additional 10 minutes.Take off heat and with an immersion blender puree till you get a smooth creamy consistency.Ladle the soup into bowls and crumble a bit of blue cheese gently on top of the soup in each bowl taking care so that it does not get submerged. Sprinkle a pinch of chopped chives on top too if desired for garnish. Serve immediately.|10.00 minutes|4|Sugar Loves Spices