A thick, creamy soup of broccoli, onion and carrot with plenty of melted mature cheddar. Serves 4.
150g
1piece
1piece
1 large head400g
40g
30g
500ml
500ml
0.5tsp
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 400g | 1 large head | — | |
| 5 | | 40g | — | — | |
| 6 | | 30g | — | — | |
| 7 | | 500ml | — | — | |
| 8 | | 500ml | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 1pinch | — | — |
Lay the cheese on the chopping board.
Mature cheddar · 150 g
Grate it on the coarse side of the box grater into the small bowl.
Lay the carrot on the board.
Carrots · 1 pieceLay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Lay the broccoli on the board.
Broccoli · 400 gPut the butter in the large saucepan.
Unsalted butter · 40 g
Melt it over a medium heat.
Add the onion and carrot and fry for about 6 minutes, stirring now and then, until soft.
Add the flour and stir for 1 minute.
Plain flour · 30 gPour in the milk a little at a time, whisking until smooth.
Whole milk · 500 ml
Whisk in the stock.
Chicken stock · 500 mlBring to a gentle simmer and cook for about 15 minutes, stirring often so it doesn't catch, until the broccoli is tender.
Take the pan off the heat and blend briefly with the stick blender, leaving some small pieces.
Add the cheese a handful at a time, stirring until each lot melts.
Add the mustard powder.
Mustard powder · 0.5 tspAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 150 g | | Lay the cheese on the chopping board.⏱ 5sResultMature cheddar |
| 2 | Mature cheddarstep 1 | | Grate it on the coarse side of the box grater into the small bowl.⏱ 1 min 30sResultGrated mature cheddarused in step 21 |
| 3 | 1 piece | | Lay the carrot on the board.⏱ 5sResultCarrots |
| 4 | Carrotsstep 3 |  | Peel the carrot with the peeler.⏱ 30sResultPeeled carrots |
| 5 | Peeled carrotsstep 4 |  | Grate it coarsely into the mixing bowl.⏱ 45sResultGrated carrots |
| 6 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 7 | White onionstep 6 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 8 | Halved white onionstep 7 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 9 | Chopped onionstep 8 | | Add it to the bowl.⏱ 10sResultOnion and carrotused in step 14 |
| 10 | 400 g | | Lay the broccoli on the board.⏱ 5sResultBroccoli |
| 11 | Broccolistep 10 | | Cut it into small florets and chop the stalk.⏱ 2 minResultChopped broccoliused in step 18 |
| 12 | 40 g | | Put the butter in the large saucepan.⏱ 10sResultUnsalted butter |
| 13 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 14 | Onion and carrotstep 9 | | Add the onion and carrot and fry for about 6 minutes, stirring now and then, until soft.⏱ 6 minResultSoft onion and carrot |
| 15 | 30 g | | Add the flour and stir for 1 minute.⏱ 1 minResultVegetable roux |
| 16 | 500 ml | | Pour in the milk a little at a time, whisking until smooth.⏱ 1 min 30sResultMilky soup base |
| 17 | 500 ml | | Whisk in the stock.⏱ 30sResultCreamy soup base |
| 18 | Chopped broccolistep 11 | | Add the broccoli.⏱ 15sResultBroccoli soup base |
| 19 | — | | Bring to a gentle simmer and cook for about 15 minutes, stirring often so it doesn't catch, until the broccoli is tender.⏱ 15 minResultTender broccoli soup |
| 20 | — | | Take the pan off the heat and blend briefly with the stick blender, leaving some small pieces.⏱ 30sResultPartly blended broccoli soup |
| 21 | Grated mature cheddarstep 2 | | Add the cheese a handful at a time, stirring until each lot melts.⏱ 1 minResultBroccoli cheddar soup |
| 22 | 0.5 tsp | | Add the mustard powder.⏱ 5sResultSoup with mustard |
| 23 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted broccoli cheddar soup |
| 24 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned broccoli cheddar soup |
| Total Time | 35 min | ||
| Nutrient | Per serving |
|---|---|
| 428kcal | |
| 20g | |
| 27g | |
| 16g | |
| 28g | |
| 12g | |
| 4g | |
| 814mg |
A thick, creamy soup of broccoli, onion and carrot with plenty of melted mature cheddar. Serves 4.
What you’ll doYou will soften onion and carrot, make a roux with milk and stock, simmer the broccoli until tender, blend briefly, then melt in mature cheddar.
