Cauliflower, Broccoli
and Mature Cheddar Soup
Soup is the perfect lunch through the week. Make a big pot on a Sunday night and you are sorted for the next few days. It is also one of the best ways to make sure you are making a dent in your 5 a day.
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This Cauliflower, Broccoli and Mature Cheddar soup is a balanced mix of thick and warming and light and fresh. Of course, adding the cheese makes this a slightly less healthy version but it’s an extra layer of decadence you will have never known you needed in your life until now.
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Furthermore, this soup is a great way of using any products that may have otherwise been thrown out. So many of the nutrients in broccoli and cauliflower are in the stocks and this is the perfect time to cook them down and use them up.
By Robyn McLaughlin
Ingredients Serves 6
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1 Onion
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185g Broccoli, head and stalk
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300g Cauliflower, head and stalk
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140g Carrot
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3 Garlic Gloves, crushed
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70g Mature Cheddar Cheese
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Vegetable stock
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Fry Light Sunflower Oil Spray
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Salt and Pepper
Method
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Chop up the heads and stalks of the broccoli and cauliflower and finely dice the carrot and onion.
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Heat a large pan using around 10 sprays of oil (can be substituted for vegetable oil).
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Add in the vegetables and salt and pepper. Cook out for a few minutes before adding the crushed garlic.
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Cook, stirring occasionally, until the vegetables are slightly coloured and beginning to soften.
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Pour in enough vegetable stock to cover the vegetables. Bring to the boil and let simmer for around 30 minutes or until the vegetables are fully cooked.
Using a stick blender, blend until smooth.
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Grate the cheddar and add. Do this whilst still hot to melt the cheese.
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Serve toped with grated cheese and fresh, chopped coriander.
By Robyn McLaughlin
By Robyn McLaughlin