Broccoli & cheddar soup
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Homemade soups are a brilliant idea if you’re stuck for time – you can make a double batch and freeze some for later. This one is both flavoursome and filling, and makes a great lunch on a chilly day.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Potatoes, Raw
200 g
Vegetable stock cube
1 cube(s)
Broccoli, raw
350 g
Wholegrain Mustard
3 teaspoon(s), level
Half fat Cheddar cheese
150 g
Instructions
1
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.
2
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.
3
Return the pan to the heat, stir in the mustard and season with salt and freshly ground black pepper.
4
Warm through and serve topped with the Cheddar.
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