Pureed soup or leftovers with spicy Gorgonzola, croutons and herbs

Start preparing the soup washing properly the potatoes and the carrots, removing any earth, but leaving the peel.
Dice the vegetables and chop the onion removing just the outer peel.
Put 3 tablespoons of evo oil in a saucepan and brown the onion for a few minutes.
Add the vegetables, stir well and season with salt and pepper.
After e few minutes, pour the hot stock and cook over medium heat until the vegetables are tender.
In the meantime, cut the bread in cubes and make them golden brown in a pan with a dash of oil.
Blend the vegetables with a stick blender, until the mixture is smooth and homogeneous.
Serve the pureed soup hot, garnish with diced spicy gorgonzola, croutons, fresh herbs and some ground black pepper.

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