102
Serves:
1
onion(s) (peeled and chopped)
1
potato(es) (peeled and chopped)
450
g
broccoli
850
ml
water or stock
175
g
grated cheese
Recipe submitted by: Hilda, FoodCycle Felling volunteer
Equipment needed: Hob, large saucepan and blender/food processor
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 oil for about 5 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.
Add the grated cheese and stir for a moment or two until the cheese is thoroughly melted into the soup and season with salt and pepper.
Serve with bread or croutons.
You can use most cheeses, except goats cheese (which doesn’t melt).
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 depending on how much you have and how strong you want the flavour to be.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook
