Broccoli and cheddar soup

Broccoli and cheddar soup
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min. Simmering time 20 min

Earthy broccoli meets melted cheddar in this easy soup recipe. Serve the soup alongside a grilled cheese sandwich or savoury muffin.

You might also love our classic broccoli and stilton soup.

 

Nutrition: per serving

Calories
437kcals
Fat
20.7g (9.6g saturated)
Protein
26.1g
Carbohydrates
31.7g (10g sugars)
Fibre
9.4g
Salt
1.1g
Calories
437kcals
Fat
20.7g (9.6g saturated)
Protein
26.1g
Carbohydrates
31.7g (10g sugars)
Fibre
9.4g
Salt
1.1g

Ingredients

  • 1 small (250g) broccoli
  • Vegetable oil to fry
  • 1 large onion, chopped
  • 3 garlic cloves
  • 1 medium potato, peeled and finely sliced
  • 600ml chicken or vegetable stock
  • 80g mature cheddar, coarsely grated, plus extra to serve
  • Dash white wine vinegar or lemon juice

Method

  1. Cut the broccoli into florets and finely chop the stalk. Heat a dash of vegetable oil in a large pan and cook the chopped onion, garlic and broccoli stalk until soft (about 6 minutes). Add the potato and broccoli florets, pour in the stock and simmer for 20 minutes.
  2. After 20 minutes add the cheese then use a stick blender to whizz the soup until smooth. Taste and season with salt and vinegar or lemon juice, then serve.

Recipe By

Pollyanna Coupland

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