If there’s one thing I love about the autumn it’s the return of soups to my life. I started with a slow cooker Minestrone last week but this week’s broccoli and cheese soup can be prepared in 20 minutes so a quick and easy recipe. It also makes 4 portions so I kept two back and put them in the freezer as I have this for my lunch when the family is out of the house. Interestingly it’s very low calories too which is always good news to me because if I can save calories in the day I can make more of my evening meal :)
This soup can be prepared in a saucepan on the stove or if you have one, a soup maker. I used my soup kettle which is handy as it does all the cooking and blending and bleeps to let you know your soup is ready. Just pour into bowls and serve.
Broccoli and Mature Cheddar soup
Ingredients1 onion chopped 1 garlic clove chopped 1 potato peeled and diced 1 litre of stock – I used vegetable stock but chicken would work just as well 1 head of broccoli cut into florets 2 tsps wholegrain mustard salt and pepper cayenne pepper 150 g mature Cheddar cheese grated to garnish with.
Fry the onion and garlic gently until softened in a thick bottom saucepan or frying pan if transferring to a soup maker.
Add to the soup maker along with all the other ingredients (NOT the cheese) and set on smooth. Your soup will be ready in 22 minutes.
OR add the potato to the saucepan and the stock, bring to the boil and simmer for 10 minutes.
Add the chopped broccoli, cover and simmer for a further 10 minutes.
Using a hand blender whizz until smooth or whizz in a food processor.
Return to the pan and add the mustard, season to taste.
Serve the soup in bowls and sprinkle with mature Cheddar cheese. Offer thick fresh bread to accompany.