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Broccoli soup with cheddar-and-mustard baguette

By Hannah Lewry
Full StarFull StarFull StarFull StarHalf Star
4
Easy
5 minutes
10 minutes

Ingredients

  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 3 thyme sprigs
  • 2 T olive oil
  • 450 g broccoli
  • 2 cups chicken stock
  • 100 g baby spinach leaves
  • 1 baguette
  • Dijon mustard, for serving
  • Cheddar, grated, for serving
  • pea shoots for garnishing

Method

Soften 2 chopped onions, 3 cloves chopped garlic and 3 sprigs thyme in 2 T olive oil.

Add 450 g broccoli and 2 cups chicken stock, season and cook until tender. Blend with 100 g baby spinach leaves.

Spread 1 sliced baguette with Dijon mustard and top with grated Cheddar.

Grill and serve with the soup, garnished with pea shoots.

FIND MORE SOUP RECIPES HERE