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Broccoli and cheese soup
Broccoli and cheese soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent veggie-packed soup bursting with creamy richness and fiber.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 700g broccoli, cut into small florets
  • 500g cream delight potatoes, peeled, cut into 1cm pieces
  • 1 litre chicken style liquid stock
  • 8 slices prosciutto
  • 128.75 gm milk
  • 250.00 ml vintage cheddar, coarsely grated
  • 4 slices crusty bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, warm 1 tablespoon of oil. Sauté onion and garlic, stirring frequently, for 5 minutes until softened. Stir in broccoli, potato, and stock. Bring to a boil, then lower heat to medium and simmer covered for 8 to 10 minutes until vegetables are tender.
  • Take the soup off the heat and let it rest for 5 minutes. After that, smoothly blend the soup using a stick blender (refer to note). In the meantime, warm the rest of the oil in a large frying pan over medium heat. Cook the prosciutto for 1 to 2 minutes on each side until golden brown. Then, move it to a plate lined with paper towel to remove excess oil.
  • Bring the soup back to medium heat, then swirl in the milk followed by adding the cheese. Stir gently until the cheese has melted and then season with a touch of salt and pepper.
  • Garnish with prosciutto and enjoy with crusty bread.

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