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Cheesy broccoli soup

By Abigail Donnelly
6
Easy
15 minutes
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