Recipe Information

A wonderfully warming option for lunch, this broccoli and cheese soup is delicious and healthy in equal measure.

Serves:  4 people | Prep time:  10 minutes | Cooking time:  40 minutes

British | Vegetarian | Starter

  

Ingredients

• 190g Medium Cheddar
• 25g Butter
• 1 Medium Onion - chopped
• 1 Bunch Fresh Broccoli
• 150g Potatoes - peeled
• 1 Vegetable Stock Cube
• 800ml Water
• 300ml Single cream
• Salt and Black Pepper

Method

1. Melt the butter in a large saucepan, add the onion and sauté until soft, chop up the broccoli and the potato and add to the pan, cook stirring for a few minutes.
2. Add the water and the stock cube, season with salt and pepper, bring to the boil, cover with a lid and simmer for about 20/30 minutes until the vegetables are tender.
3. Liquidise the soup, add the cream, check the seasoning and then stir in the grated cheese, cook gently until the cheese has melted, serve alongside baked Sunnyhills dinner rolls.