Broccoli and cheddar soup
- Published: 16 Feb 23
- Updated: 18 Mar 24
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.
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
- 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.
- 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 from March 2023 Issue
Nutrition
- Calories
- 437kcals
- Fat
- 20.7g (9.6g saturated)
- Protein
- 26.1g
- Carbohydrates
- 31.7g (10g sugars)
- Fibre
- 9.4g
- Salt
- 1.1g
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