Broccoli, Cauliflower & Cheese Soup
Prep: 10 mins
Cook: 20 mins
Serves: 4-5 adult portions
knob of butter
1 onion, finely chopped
2 garlic cloves, crushed
1 celery stick, roughly chopped
1 large potato, peeled and roughly chopped
2 large handfuls broccoli, cut into florets
2 large handfuls cauliflower, cut into florets
1 litre low salt vegetable stock
50g white cheddar, grated (plus a little extra for serving)
1. Melt the butter in a large pot over a medium heat. Add the onion, garlic and celery. Cover and allow to cook for about 10 minutes until softened.
2. Add the potato, broccoli, cauliflower and stock. Bring to the boil and reduce to a simmer for approximately 10-12 minutes until the vegetables are tender.
3. Puree the soup until smooth and then stir in the cream and grated cheese.
4. Serve the soup to the little ones first and then you can add seasoning to your own afterwards, if desired.
Note: Suitable for freezing