Broccoli and cheddar soup

Name: Broccoli and cheddar soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2
Cuisine: British recipes
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

Portion size: Serves 2
Hands-on time 20 min. Simmering time 20 min
Difficulty: easy

Freezable

Pollyanna Coupland

Food producer, delicious.

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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.

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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

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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.