BROCCOLI & CHEDDAR SOUP

Sautéed onions and garlic with a blend of stock and milk. Finished with a sprinkle of black pepper and crowned with homemade garlic & parsley croutons.

PREP 15m

COOK 25m

TOTAL 40m

SERVES 4

Ingredients-

  • 20g butter/oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, crushed (1 tbsp)

  • 1 whole broccoli, chopped into small pieces (including stalks)

  • 2 medium potatoes, roughly chopped

  • 800ml vegetable/chicken stock

  • 1/2 tsp black pepper

  • 150g cheddar cheese

  • 200ml milk

Garlic & Parsley Croutons:

  • 4-6 pieces of bread

  • 2 tbsp olive oil

  • 1 garlic clove, finely diced

  • 2 tbsp fine chopped fresh or dried parsley

  • Pinch of salt

Instructions-

Broccoli & Cheddar Soup:

  1. Prepare Vegetables:

    • Peel and roughly chop the onion. In a large pan, fry the chopped onion with butter/oil.

    • Roughly chop the potatoes and fry with the onions on medium heat to expedite the cooking process.

  2. Add Garlic and Broccoli:

    • Roughly chop the garlic and broccoli (including stalks) and add them to the pan.

    • Pour in the vegetable or chicken stock and milk. Season with black pepper.

    • Boil with a tilted lid for 15-20 minutes until the potatoes are soft.

  3. Blend and Add Cheese:

    • Once potatoes are soft, add cheddar cheese.

    • Use a hand blender to blend the soup until smooth.

    • Taste before adding salt, as the stock may have provided enough saltiness.

Garlic & Parsley Croutons:

  • Cut the bread into small cubes (1 slice per person).

  • Toss the cubes in olive oil, diced garlic, chopped parsley, and a pinch of salt.

  • Place on a baking tray and bake at 180°C for 10 minutes.

Serve and enjoy.