Broccoli is a spring veggie that can be enjoyed raw or lightly steamed. It’s also super healthy, containing vitamin C, which supports the immune system, along with vitamin K, folate and fibre. In this soup, the stalks and chopped pieces are cooked with potato, onion, garlic, chicken stock and water until soft, then blended until almost smooth. The little broccoli florets are added later, so you still get a bit of texture in each spoonful. Recipe compliments of LANCEWOOD.

Prep time: 15 minutes | Cook time: 30 minutes | Serves: 4

Ingredients

Soup:

• 60 ml butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 500 g broccoli, small florets removed and the rest roughly chopped, including the stalks
• 2 potatoes, cut into small cubes
• 250 ml chicken stock
• 500 ml water
• 250 ml LANCEWOOD Sauce Delight Cheese Sauce
• 250 ml milk
• 10 ml Hot English mustard
• 250 ml cheddar, grated, optional
• Salt and freshly ground black pepper, to taste

Croutons:

• 1 small ciabatta, sliced
• 30 ml oil
• 250 ml cheddar, grated

Method

1. Heat the butter in a large saucepan over medium heat. Add the onion and garlic, then cook until soft and fragrant.
2. Add the chopped broccoli stalks and pieces, potatoes, chicken stock and water. Keep the small broccoli florets aside for later.
3. Simmer over medium heat until the broccoli and potatoes are soft. Remove from the heat and allow to cool slightly.
4. Use a stick blender to blend the soup until almost smooth. Return the saucepan to the heat.
5. Add the reserved broccoli florets and simmer for 10 minutes, or until tender. This gives the soup a lovely bit of texture and keeps the colour fresh.
6. Stir in the cheese sauce, milk, mustard and extra cheddar. Heat through gently.
7. Season with salt and freshly ground black pepper.
8. For the croutons, brush one side of the ciabatta slices with oil. Grill, brushed side up, until golden.
9. Turn the slices over, sprinkle with grated cheddar and grill again until melted and golden.