I am not going to pretend for a moment this is my recipe. Ever since Pip moved back in with me I have eaten like a king, which is doing absolutely nothing for my summer body. This out of everything she cooks for me is my favorite. If you follow me on Instagram you will know I am absolutely obsessed with the soup which is a big surprise considering I hate broccoli. I ask Pip to make it on a weekly basis. Since uploading it to my stories I have received so many messages about the recipe so I have convinced Pip to share it on here. It wasn’t her original recipe it is a recipe she found and amended but its delicious.
As I don’t eat meat I really struggle to find an earthy, salty soup that would make up for the lack of chicken soup in my diet but this does the job perfectly and despite the cheese, it is still relatively healthy. Broccoli contains iron, potassium, calcium, and magnesium as well as vitamins A, B, C, E, K which we could all do with right now.
What you will need
(we have a soup maker, but a good hand blender will work too, worst case a nutrilbullet or equivalent will, might take longer but it will do the job)
- 2 medium white onions
- 2 large garlic cloves (I will always add double the amount of garlic needed)
- 1 Tablespoon of plain flour
- 2 Tablespoons of butter
- 1 large carrot
- 2 large broccoli bunches (remove stalks)
- 250 semi-skimmed milk
- 100ml of vegetable stock
- 150g of mature or extra mature cheddar cheese
- Salt and Pepper to season
Fry chopped onions with butter until golden brown (say that without thinking of snatch) on medium heat for around 4 minutes add salt and pepper
Add crushed garlic to the onions, lightly fry for a few more minutes
add the flour and take off the hob and stir
Add the milk and vegetable stock
Add back onto the hob and add the chopped carrots and Broccoli bunches
continue to stir for 10-15 minutes
Remove from the hob and blend
Add the cheese and salt and pepper, mix and heat until piping hot