Broccoli & cheddar soup
Calorie controlled cooking spray
1 large, chopped
2 clove(s), chopped
200 g, peeled and chopped
Vegetable stock cube(s)
1 cube(s), to make 1 litre
350 g, broken into florets, stalk chopped
3 teaspoons, level
Half Fat Cheddar Cheese
150 g, grated
- Heat a large, nonstick pan and mist with cooking spray. Add the onion and garlic and cook, covered, for 3-4 mins, until starting to soften. Stir in the potato and stock, then bring to the boil. Reduce the heat and simmer for 10 mins.
- Add the broccoli, and simmer, covered, for 10 mins until just tender. Remove from the heat, let cool slightly and blend using a hand-held stick blender.
- Return the pan to the heat, stir in the mustard and season with salt and freshly ground black pepper.
- Warm through and serve topped with the Cheddar.