Broccoli and Cheddar Soup

Enjoy this speedy, creamy broccoli and cheddar soup that's both comforting and satisfying. Rich and delicious, and made without cream.

📝 Ingredients

• 1 medium onion (1)
• 2 sticks celery (1)
• 1 head broccoli (1)
• 1 medium potato (1)
• 2 cloves garlic
• 1 tbsp olive oil
• 15 g butter
• 1 stock cube
• 750 ml water
• 220 ml milk (2)
• 150 g grated cheddar cheese (3)

👨‍🍳 Instructions

1. 1Prepare the vegetables - this is a blended soup so we do not need to be too meticulous about the preparation.Onion & garlic - peel and chopCelery - trim and chopPotato - chop into 2cm / ½ inch chunks, there is no need to peel as long as the skin is thin and clean. Broccoli - trim the stem, and cut everything into bite sized chunks, separating the florets from the stems.
2. 2Sauté the vegetables - Melt the butter into the oil in a large saucepan that has a lid. . Add the onion and celery and sweat them for about 5 minutes, stirring until they are soft but not coloured. Add the garlic for the last 2 minutes of cooking.
3. 3Cook the potato - Add the broccoli stems, potato and stock cube to the pan with about ⅔ of the water, so everything is covered. Cover and simmer for 12-15 minutes until the potato is soft.
4. 4Cook the broccoli - Add the broccoli florets and milk to the pan. They do not need to be covered with liquid. Replace the lid and simmer for another five minutes.
5. 5Add the cheese & blend - Add about two thirds of the cheese (leaving the rest to garnish) and blend until smooth. Taste and add a little salt and pepper if needed. Serve, garnishing with the remaining grated cheese