Broccoli and cheddar soup

Ingredients – serves 5/6

• 1 tbsp vegetable or olive oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 baking potatoes, cut into 2cm chunks
• 1kg broccoli, florets cut into smallish pieces, stalks peeled and cut into 2cm chunks
• 2 ltrs of vegetable stock (made from a stock cube)
• 180g mature cheddar cheese, plus extra to serve
• salt and pepper

Method

1. Start by putting a large pan on a low heat. Add the oil followed by the onions. Season with a pinch of salt and let the onions soften for 8 – 10 minutes. Don’t brown or caramelise them, just soften them until they are translucent.
2. Add the garlic and cook for a further 2 minutes, then add the potatoes and the broccoli stalks to the pan along with the stock and bring to a simmer. Put the lid on and let it gently bubble away for 20 minutes, or until the potatoes and stalks are tender.
3. Add half the broccoli florets and continue to cook for 5 minutes.
4. Remove the pan from the heat and blend the contents until smooth. You can use a handheld blender and blitz it in the pan, or you can transfer it to a food processor in batches.
5. Return the pan to the heat and add the rest of the broccoli florets. allow them to bubble away for 5 minutes.
6. Add the cheese and salt and pepper and mix well. When the cheese has melted, the soup is ready. Sprinkle over more cheese and add a dusting of black pepper to serve.

Recipe courtesy of Mitch Lane – ‘Feed your family for a fiver’ (image – canva photos)