Creamy broccoli and cheddar soup

Name: Creamy broccoli and cheddar soup
Total time: 30 min
Cuisine: British
Ingredients: 2 large broccoli heads, cut into small florets; 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 gluten free chicken stock cube; 700ml boiling water; 100ml double cream; 150g mature cheddar, grated; 0.5 tsp ground black pepper

A thick, velvety broccoli soup with plenty of mature cheddar melted through. Warming and ready in 30 minutes.

Time30 min
LevelEasy
Costabout £1.13 a head

4 servings

Ingredients

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2large broccoli headscut into small florets
1 tbspolive oil
1onionchopped
2garlic clovescrushed
1gluten free chicken stock cube
700 mlboiling water
100 mldouble cream
150 gmature cheddargrated
½ tspground black pepper

Method

1
Heat the oil in a large pan and soften the onion for 5 minutes. Add the garlic for 1 minute.
6 min
2
Crumble in the stock cube, add the boiling water and broccoli. Simmer for 10 minutes, until the broccoli is very tender.
10 min
3
Blend with a stick blender until completely smooth.
4
Stir in the cream and two thirds of the cheddar over a low heat, until melted. Do not let it boil.
5
Season with pepper and taste for salt. Ladle into bowls and top with the rest of the cheese.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.