This soup features cauliflower and broccoli but the real star is the dairy aspect; milk and cheese. Serve with grilled cheese on toast to maintain the cheesy theme.
300g broccoli florets
300g cauliflower florets
60g onion, finely diced
500ml vegetable stock
90g cheddar or blue cheese
1 pinch of salt and black pepper, to taste
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Directions Preparation:10min › Cook:25min › Extra time:35min › Ready in:1hour10min
Put stock into a saucepan and bring to the boil.
Add onion, broccoli and cauliflower then simmer until the florets are tender.
Puree in a food processor or with a hand held blender.
Return to the saucepan and add the milk. Gently bring to a steady simmer then cover and cook for 10 minutes.
Stir in the cheese and simmer for a few more minutes occasionally stirring until the cheese has completely melted and the soup has thickened slightly. Don't let the soup to boil at this point or the cheese will go stringy.
Wonderfully warming and filling! I made a minor change or two, I added two cloves of minced garlic to the onions and sauteed them for a few minutes in olive oil, then added the veggies and stock and carried on as instructed. Fantastic served with a warmed crusty loaf. - 16 Apr 2014