Broccoli Cheddar Soup
Serves 410 mins prep30 mins cook
A creamy and vibrant Broccoli Cheddar Soup, perfect for using up leftover broccoli. This comforting dish combines fresh vegetables and flavorful ingredients to create a rich, delicious soup that's ideal for spring.
0 servings
What you need
Instructions
1: Finely chop the leek, celery, onion, potato (peeled), and garlic. Remove the florets from the broccoli, then trim and finely chop the stalks. 2: Warm a good glug of oil in a large pot on medium heat. Add the chopped leek, celery, potato, and broccoli stalks into the pot with a large pinch of salt. Sauté until softened for 5-10 minutes. 3: Add the garlic, fry for a further minute, then add the flour, allowing to cook off for 1-2 minutes. 4: Pour in the vinegar/wine to deglaze the pan, then add your vegetable stock and bring to a boil. 5: Lower the heat, then add the broccoli florets (set aside some for garnish) and cream, then simmer until softened for 5 minutes. 6: Allow to cool slightly, then blend with the spinach and fresh herbs until vibrant green and smooth. Add more stock to loosen if needed. 7: Pour back into the pot, then add the grated cheese, mustard, miso, and lemon juice. Season to taste with salt and pepper. 8: Ladle the soup into bowls, then top with a swirl of cream, a pinch of paprika, a drizzle of olive oil, and leftover cooked broccoli florets. 9: Serve with buttered toast and enjoy!View original recipe