• Laura Carbery

Broccoli, Cauliflower & Cheese Soup


Prep: 10 mins

Cook: 20 mins

Serves: 4-5 adult portions

INGREDIENTS:

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

100ml cream

50g white cheddar, grated (plus a little extra for serving)

METHOD:

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

#broccoli #cauliflower #soup #cheese #babyledfeeding #babyledfeeding #vegetarian #solids #babyfood #freezing #toddlerfood

© 2017 Hungry Munchkins by Laura Carbery

Follow Us
  • Facebook Social Icon
  • Instagram Social Icon
  • Twitter Social Icon
This site was designed with the
.com
website builder. Create your website today.
Start Now