Description
A delicious and nutritious broccoli soup, creamy and comforting, perfect for a quick lunch or dinner.
Ingredients
Scale
- 0.5 tbsp Olive oil
- 800 ml Vegetable stock
- 200 ml Skimmed milk
- 1 piece Potato (peeled and chopped)
- 1 piece Onion (chopped)
- 2 cloves Garlic (crushed)
- 1 head Broccoli (chopped)
- 1 tsp Wholegrain mustard
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 50 g Light mature cheddar (grated)
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the chopped onion, crushed garlic, and chopped potato. Cook for about 3 minutes until the onion is soft.
- Pour in the vegetable stock, and add the wholegrain mustard and sea salt. Let it simmer for 2 minutes.
- Add the skimmed milk and chopped broccoli to the pot. Cook for about 10 minutes until the broccoli is tender.
- Use a blender to blend the soup until smooth. Make sure there are no chunks left.
- Stir in the grated cheddar cheese until it melts into the soup.
- Serve hot in bowls. You can optionally top it with extra cheese if you like.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. For best results, use fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg