Post by @jadesbitesuk

🥦 Broccoli & Cheddar Soup Makes about 4 generous bowls * 1 whole broccoli stalk + remaining florets (roughly half the head) * 1 onion, finely diced * 1/2 tsp garlic granules * 1/2 tsp dried thyme * ½ large carrot, finely diced * 3 tbsp olive oil * 40g plain flour * 750ml vegetable or chicken stock * 150–175g mature cheddar, grated * 2 balls frozen spinach * 1 tsp Dijon or English mustard * 1 tsp Worcestershire sauce * Salt & plenty of black pepper Method 1. Prep the broccoli
Cut the florets into small pieces. Peel away any really tough outer layer from the stalk, then finely chop the stalk. 2. Soften the veg
Add the oil to a large saucepan over a medium heat. Add the onion, carrot and chopped broccoli stalk. Cook for 7–8 minutes, stirring occasionally, until softened. 3. Make the roux
Stir in the flour and cook for 1–2 minutes, stirring constantly. This gets rid of that raw flour taste. 4. Add the stock gradually
Slowly pour in the stock while stirring continuously. Keep stirring until smooth. 5. Add the broccoli
Add the remaining broccoli florets and bring to a gentle simmer. Cook for 10–12 minutes, until everything is completely tender. 6. Make it cheesy
Take the pan off the heat and add to a blender or keep in pan if hand blending and add in the grated cheddar, mustard and Worcestershire sauce. Season generously with black pepper and taste before adding any salt, because the stock, cheese and Worcestershire will already bring quite a lot. Add the optional frozen spinach balls for colour. 7. Blend
Blend until smooth and creamy. If you like a little texture, blend about ¾ of it and leave some broccoli pieces whole. Greener Soup- add in a couple of balls of frozen spinach when blending for a nutrition boost and a greener soup! Much love, Jade x