Products Used
Broccoli, Potato and Cheddar Soup
Nothing says comfort like a warm bowl of broccoli, potato and cheddar soup after a long day at work or school. Using our frozen broccoli, saves you time prepping, washing and chopping as well as providing all the nutrients of fresh. This soup can also be cooled down and frozen in batches for you and your loved ones to enjoy at a later date.
- 4 people
Ingredients
1 tablespoon olive oil
50 grams butter
1 onion, roughly chopped
1 garlic clove, finely chopped
1 large potato, peeled and diced
400 grams Green Isle Frozen broccoli
1 litre vegetable stock
salt and freshly ground black pepper
150 ml whole milk
150 grams mature white cheddar cheese, grated
To serve
Chives, finely chopped
Crème fraiche
Method:
- Heat the olive oil and butter in a large saucepan over a low heat until melted. Add the onion and cook for about 10 minutes, until the onion has completely softened.
- Add the garlic and cook for a further 5 minutes.
- Add the potato and broccoli to the pan and cook for a couple of minutes before adding the stock. Bring to the boil and season generously with salt and freshly ground black pepper.
- Continue to simmer the soup for about 25 minutes until the potato and broccoli are tender.
- Add the milk and cheddar and stir to combine, cooking until the cheese has melted, then blend the soup until smooth using a stick blender.
- Place back into a pan and bring to the boil to ensure the soup is heated through then serve with some chopped chives and a little creme fraiche.
- Soup can be cooled down and frozen in batches.
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