The cheese adds a real depth of flavour to this simple soup: blue cheese is great in this, too, but a mature Cheddar is just fine. My teenagers love this soup and so do I!

Broccoli and Cheddar Soup

Recipe for Broccoli and cheddar soup (serves 3)

Ingredient Calories per serving
10g/2 tsps butter or oil 24
60g (1 small) onion, diced 8
335g (2 medium) potatoes, diced 86
750ml vegetable stock 10
135g (1 small head) broccoli, broken into florets 13
70g Cheddar cheese, grated 40
salt and pepper 0

Total calories per serving: 180

Method: Cook the onion in the oil or butter over a low heat until transparent. Add in the diced potato (I didn’t bother to peel mine) and stir until coated in the fat. Pour in the stock and bring the soup to a simmer. Cook for about 15 minutes, then add the broccoli florets and cook until tender (about 5 minutes more). Remove from the heat and liquidise the soup to your desired consistency. Stir in the grated Cheddar, reserving a little to decorate the top of the soup, if you’re so inclined. Taste, season if you think it needs it and serve.

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