Vegetable and Cheese Soup

    Vegetable and Cheese Soup

    4saves
    1hr


    12 people made this

    About this recipe: This is a simple, yet delectable soup that is perfect for the winter. Potatoes, mushrooms, peas, carrots, sweetcorn and broccoli are simmered together in a cheese soup. Enjoy with garlic croutons, if desired.

    Ingredients
    Makes: 6 - 8 servings

    • 1 tablespoon olive oil
    • 3 cloves garlic, finely chopped
    • 80g onion, chopped
    • 150g fresh mushrooms, sliced
    • 5 potatoes, peeled and cubed
    • 250g carrots, chopped
    • 1.5 litres milk
    • 600g ready-made cheese sauce
    • 2 tablespoons plain flour
    • 225g grated Cheddar cheese, divided
    • 75g frozen green peas
    • 80g frozen sweetcorn kernels
    • 90g broccoli florets
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a large frying pan over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes or until the onions are tender. Remove from heat and reserve for later.
    2. In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to the boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
    3. Stir in the cheese sauce, then stir in the flour slowly, until mixed. Add 3/4 of the cheese, the reserved mushroom mixture, peas, sweetcorn and broccoli and heat through. Garnish with remaining cheese.

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