Quick broccoli & Cheddar soup

Quick broccoli & Cheddar soup

Frozen broccoli makes prepping this classic creation a doddle.

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  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 1 tbsp butter, or vegetable oil
  • 1 bunch salad onions, thinly sliced
  • 2 large Essential Potatoes peeled and diced
  • 500ml vegetable stock made with 1½ stock cubes
  • 500g frozen Essential Broccoli Florets
  • 450ml Essential British Free Range Semi-Skimmed Milk
  • 100g Essential Extra Mature Cheddar, grated
  • 4 tbsp Essential Single Cream (optional)
  • 1 Essential Baguette, to serve

Method

  1. Heat the butter or oil in a large saucepan, add the salad onions with a pinch of salt and cook gently for 3 minutes until starting to soften. Add the potatoes and vegetable stock and season well. Bring to the boil then simmer gently, uncovered, for 5 minutes.

  2. Add the broccoli florets and milk. Return to a simmer, then cook gently for 5-7 minutes, until the broccoli and potatoes are tender.

  3. Blitz the soup in a blender or using a stick blender until smooth. Return to the pan, scatter in the cheese, then heat gently until melted. Check the seasoning.

  4. Ladle into bowls. Add a swirl of cream, if using, and serve with the bread.

Nutritional

Typical values per (without bread) when made using specific products in recipe

Energy

1,732kJ/ 414kcals

Fat

18g

Saturated Fat

11g

Carbohydrates

39g

Sugars

11g

Fibre

8.5g

Protein

20g

Salt

1.7g

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Overall rating (5/5)

5 out of 5 stars1 rating