Zucchini Gorgonzola Soup

Ingredients

• 16 cups of Sliced Zucchini
• 1 ½ chopped white onions
• 4 containers of Knorr Vegetable stock (1 litre each)
• 1 tbsp Onion powder
• 2 ½ tbsp Oregano
• 1 tsp Black Pepper
• 1 tsp Salt
• ¼ cup of 35% cream
• ½ cup of Gorgonzola

 To Make:

1. Cook down zucchini, vegetable stock and onion in a pot until zucchini is fully cooked and mushy (approximately 1 one hour).
2. Using a hand blender puree zucchini.
3. Add Gorgonzola and whisk in 35% cream. The amount of each will depend on how rich you like the soup.

 This recipe makes approximately 7 litres of soup, so adjust portions depending on how much you would like to make. May add in potatoes and other vegetable of your choice if you wish. Can subsititute blue cheese for a sharper taste.