Broccoli, Potato and Cheese Soup

Name: Broccoli, Potato and Cheese Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Broccoli; 500 g Potatoes; 150 g Brown onion; 10 g Garlic; 400 ml Milk; 100 g Grated cheese; 30 g Butter

Cheap greens blended smooth, with enough cheese to win the table over.

Serves 4 35 min 15g proteinKid-friendly

VegetarianSoupBudget

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Ingredients

Broccoli600 g
Potatoes500 g
Brown onion150 g
Garlic10 g
Milk400 ml
Grated cheese100 g
Butter30 g

Method

Melt the butter in a large pot and cook the diced onion gently for 8 minutes without colouring it.
Add the garlic and the peeled, diced potato and stir for a minute.
Pour in 1 litre of water, bring to the boil, and simmer for 12 minutes until the potato is soft.
Cut the broccoli into small florets, chop the stalk finely, and add both for a further 6 minutes.
Blend until smooth, then stir through the milk and most of the cheese over low heat without boiling it.
Season well and serve with the last of the cheese scattered over.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
Broccoli, Potato and Dairy-Free Cheese Soup
- 400 ml Oat milk instead of Milk
- 100 g Dairy-free cheese instead of Grated cheese
- 30 ml Olive oil instead of Butter
Soften the onion in olive oil instead of butter, and stir the oat milk and dairy-free cheese through over low heat until melted.
Dairy-free
Broccoli, Potato and Dairy-Free Cheese Soup
- 400 ml Oat milk instead of Milk
- 100 g Dairy-free cheese instead of Grated cheese
- 30 ml Olive oil instead of Butter
Soften the onion in olive oil instead of butter, and stir the oat milk and dairy-free cheese through over low heat until melted.