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.
- 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
- 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