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