As the temperatures start to drop, warm yourself up with this nourishing, cheap and tasty soup recipe from FoodCycle Felling volunteer Hilda. Happy slurping!
Hilda’s Broccoli and Cheese Soup
Ingredients (4 portions*)
1 tablespoon oil or fat
Medium onion peeled and chopped
Large potato peeled and chopped
450g (1lb) broccoli
850ml (1 1/2 pints) of water or stock
175g (6oz) cheese grated
Salt/Pepper
Method
- Cut the broccoli stems and leafy parts into half inch pieces keeping the leafy parts to one side
- Fry the onion, potato and broccoli stem pieces in the oil/fat for about five minutes
- Add the broccoli florets to the pan along with the stock and water
- Simmer for about 20 minutes until the vegetables are soft
- Remove from heat and liquidise with a blending stick/food processor or liquidiser
- Add the grated cheese and stir for a moment or two until the cheese is thoroughly melted into the soup
- Add salt and pepper to taste
- Serve with bread
Tips
- You can use most cheeses except goats cheese (which doesn’t melt). The soup is a good way to use any left over cheeses which are past their best
- No cheese in the fridge? Half the water/stock and after you have liquidised the soup add 425ml (3/4 pint) of milk
- You can use more or less broccoli for the soup. A head of broccoli in Asda weighs about 360g and costs about 60p
- *for other FoodCycle volunteers wanting to cook this at a community meal simply times the quantities by ten to serve 40 guests
