1 pound broccoli spears, chopped
1 medium zucchini, chopped
1 medium carrot, chopped
1 medium potato, chopped
1 onion, chopped
2 tablespoons olive oil
2 ounces gorgonzola cheese
7 cups vegetable stock
salt and ground black pepper
Put the vegetables in a large saucepan with oil and 3 tablespoons of stock. Heat until sizzling and stir well. Cover and turn the heat down. Continue cooking for 15 minutes, stirring occasionally, until the vegetables soften. Add the rest of the stock, season, then bring to a boil, cover and simmer for 25 minutes. Strain the vegetables, reserving the stock. Pur�e them in a food processor or blender until smooth, then return the pur�e and stock to the pan. Bring the soup back to a gentle boil, then stir in the cheese over very low heat, until it melts. Season to taste and serve hot.
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