Broccoli and Cheddar Soup

Total Time Taken

30 min

4 serving

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2 cupsBroccoli cut into florets

3 cupsWater or vegetable stock

1Onion chopped

1Small diced potato

1 tbspD’Lecta unsalted butter

1 cupD’lecta cow milk

1 cupGrated D’Lecta cheddar cheese

Salt to taste

Generous pinchPepper

A handfulToasted Bread croutons


Blanch the broccoli florets in boiling water for 2 minutes and then rinse under cold water.

Heat the butter in a saucepan and add the chopped onions and potatoes to it.

Sauté for 3-4 minutes until translucent.

Add the water and milk and bring to a boil.

Simmer for 10 minutes until the potatoes are cooked.

Meanwhile blend the broccoli in a mixer until coarsely ground.

Once the potatoes are cooked, strain the soup reserving the liquid.

Blend the pulp into a smooth puree.

Now mix together the reserved liquid, the puree and the ground broccoli.

Bring the soup to a simmer and then add the cheddar cheese.

Mix well, taste for seasoning and serve hot topped with toasted bread croutons.

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