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Cheesy broccoli soup

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Cheesy broccoli soup

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 T butter
2 cloves garlic, chopped
1 onion, chopped
2 heads broccoli, broken into pieces
1 large potato, peeled and chopped
2 cups vegetable or chicken stock
120 g Cheddar, grated
1⁄2 cup cream
sea salt and freshly ground black pepper, to taste

For the chimichurri:

4 T olive oil
3 T red wine vinegar
1 t garlic, minced
15 g fresh Italian parsley, chopped
2 T celery leaves, chopped
1 red chilli, chopped
1 T lemon juice
salt, to taste

Method

1. Heat the oil and butter in a saucepan. Add the garlic, onion, broccoli and potato. Cook over a medium heat for 5 minutes.

2. Add the stock, cover and simmer for 10 minutes. Cool and blend in batches. Return to the saucepan, add the cheese and cream and heat through. Serve with a spoonful
of chimichurri.

3. To make the chimichurri, blend all the ingredients together except the salt. Season to taste.

Find more soup recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau