CentMenu / Lunch
Broccoli cheddar soup with bread
Frozen broccoli and a little cheddar make a creamy, budget-friendly soup.
Vegetarian
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) frozen broccoli
- 14.11 oz (400 g) potatoes
- 1 onion
- 1.69 cups (400 ml) milk
- 3.53 oz (100 g) cheddar
- 1¼ tbsp (20 ml) sunflower oil
- 1 vegetable stock cube
- ¼ tsp (2 g) salt
- 8.47 oz (240 g) wholegrain bread
Let’s cook
Heat 1¼ tbsp (20 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Peel and dice 14.11 oz (400 g) potatoes; add with 1.32 lb (600 g) frozen broccoli, 1 vegetable stock cube and water to just cover; simmer over low heat for 20 minutes, until tender.
Mash roughly, add 1.69 cups (400 ml) milk and heat gently for 3 minutes; grate 3.53 oz (100 g) cheddar, remove the soup from the heat and stir in the cheese and ¼ tsp (2 g) salt.
Serve hot with 8.47 oz (240 g) wholegrain bread on the side.