Broccoli & Cheddar Soup

Servings: 4

Calories per serving: 365

Prep time: 10 minutes, plus cooling time

Cook time: 30 minutes.

• 

Ingrediens

• 2 head broccoli, (approx. 600g or 21 oz), chopped

• 2 leeks, chopped

• 2 courgettes (zucchini), (approx. 300g or 10 1/2 oz), chopped

• 1000 ml vegetable stock, (see Notes)

• 150 ml single cream, (see Notes)

• Sea salt

• Black pepper

• 200 g cheddar cheese, grated

Method

1. Place the broccoli, leek and courgette in a saucepan and pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 15 minutes or until the vegetables are tender. Stir in the cream and set aside to cool.

2. Using a hand blender or food processor, blend until the soup becomes smooth. Divide and refrigerate half the soup in an air-tight container, for leftovers.

3. Re-warm the remaining soup over medium heat for 2 minutes or until heated through. Add a little hot water if you want to adjust the consistency. Season with salt and pepper, serve across two bowls and sprinkle over half the cheddar cheese.

Cheddar is great in this soup.