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.
- 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
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Peel and chop the garlic and onion.
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In a large pan, heat up the oil on a low to medium heat, and add the onion.
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Sautee until golden, then add the garlic and cook for a further 1 minute.
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Peel and chop the potatoes and carrot, then break the broccoli head into florets.
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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.
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Add half of the amount of cheese, give it a stir, then blitz the soup until creamy.
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Season with salt and pepper, and garnish with the remaining cheese.
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Serve hot with bread or croutons.