Creamy green soup with peas and Gorgonzola

2 16 oz frozen Asian greens (broccoli, grean beans, mushroom and onion)
6 cups vegetable broth
2 garlic cloves
Gorgonzola

Bring veggies, broth and garlic to boil – simmer until desired tenderness. Puree with handheld blender in pot. Serve in bowl with crumbled Gorgonzola.

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