Broccoli Potato and Cheese Soup
Broccoli Potato and Cheese Soup, a quick and easy vegetarian soup for the cold season. The cheddar cheese adds a touch of sharpness and compliments the soup so well. Serve it with plenty of extra cheese and black pepper, and you have a delicious soup for the whole family.
Servings: 3 people
Calories: 258kcal
Ingredients
- 1 broccoli head
- 2 potatoes
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 3 cups vegetable stock/broth
- 1 tablespoon vegetable oil
- 1 cup grated cheddar cheese
- salt and pepper to taste
Instructions
- Peel and chop the garlic and onion.
- In a large pan, heat up the oil on a low to medium heat, and add the onion.
- Sautee until golden, then add the garlic and cook for a further 1 minute.
- Peel and chop the potatoes and carrot, then break the broccoli head into florets.
- Add them to the pot together with the stock, place the lid on and cook until the veggies are tender - it takes about 10-15 minutes.
- Add half of the amount of cheese, give it a stir, then blitz the soup until creamy.
- Season with salt and pepper, and garnish with the remaining cheese.
- Serve hot with bread or croutons.
Video
Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 1257mg | Potassium: 804mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5538IU | Vitamin C: 185mg | Calcium: 386mg | Iron: 2mg