Cauliflower and broccoli cheese soup

Cauliflower and Broccoli Cheese Soup

This is a really easy budget recipe that you can adapt to suit what you’ve got in your fridge.
I normally make it with leftover cauliflower leaves and broccoli stalks. If you want to make the soup a bit thicker, you can add a chopped potato. To make it creamer, add a splash of milk.
If you don’t have cheddar cheese, you can substitute any cheese you’ve got. I’ve made this soup with leftover cream cheese and leftover blue cheese. It tastes a bit different but it’s still delicious.
Course Soup

Ingredients
  

  • Cauliflower and/or broccoli leaves, stalks, floretsin whatever combination
  • 1 vegetable stock cube or teaspoon of Marmite
  • 1 onion
  • 1 potato optional
  • 100 g cheddar cheese or other cheese
  • 1 splash milk optional

Instructions
 

  • Boil a kettle of water
  • Chop your vegetables. If you have a hand-blender, then you can leave your veg quite chunky. If you don’t, chop them up into smaller pieces to make it easier to blend your soup.
  • Add the vegetables and stock cube / Marmite to the pan, pourover the boiling water and bring to the boil.
  • Simmer for 10 to 15minutes. Whilst they’re cooking, grate or finely chop the cheese.
  • Once the vegetables are soft, remove the pan from the heat. Using a hand-blender or a potato masher, crush the vegetables until you have a smooth thick soup.
  • Return the pan to the heat and add the cheese or cream cheese and the milk if using. Cook gently until the cheese is melted.
  • Serve and enjoy
Keyword Budget