Vegetarian

Broccoli with cheese soup

Name: Broccoli with cheese soup
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g broccoli florets; 2 Tbs flour; 244 ml full fat milk; 0.12 tsps garlic powder; 0.25 tsps salt; 0.25 tsps black pepper; 50 g feta cheese; 50 g swiss chard

A creamy and comforting broccoli with cheese soup, perfect for the colder Autumn days. This lacto ovo vegetarian recipe is rich in vitamins and minerals, and serves 4.

Ingredients

broccoli florets

400 g

flour

2 Tbs

full fat milk

244 ml

garlic powder

0.12 tsps

salt

0.25 tsps

black pepper

0.25 tsps

feta cheese

50 g

swiss chard

50 g

Method

Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.
Add 1 cup chicken broth and bring to the boil.
Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces.
Reduce heat to low and add remaining cup of chicken broth.
Mix flour and milk in a small bowl and whisk until smooth.
Add mixture to the pot.
Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens.
Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.