Photo: AI-generated illustration of the dish.
You'll need
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 potato, peeled and diced (200g)
- 1 head broccoli, chopped, stalk too (350g)
- 1 litre vegetable stock
- 80g mature Cheddar, grated
Warming lunch ideas UK
One head of broccoli and a handful of Cheddar, 25 minutes. Serves 4, about 25 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oil in a large pan over a medium heat and cook the onion for 5 minutes until soft.
Add the potato and stock, bring to the boil and simmer for 10 minutes. Add the broccoli and simmer for 6 minutes more until tender and still bright green.
Take it off the heat, let it cool for a few minutes and blend until smooth. Don't overfill the blender: hot soup can spit.
Reheat gently until steaming, stir in most of the cheese until melted, season with pepper and top each bowl with the rest of the cheese.
Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Vegetable stock is not included in the figures (not measured). How our recipes are made.
Contains: milk (cheese).
Check the label on: vegetable stock (often celery).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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