A favourite family dish is transformed into a tasty, speckled soup, perfect for a light lunch or supper.
46 people made this
250 g (9 oz) broccoli, broken into florets
250 g (9 oz) cauliflower, broken into florets
1 shallot, or 50 g (1¾ oz) onions, chopped
600 ml (1 pint) vegetable stock
300 ml (10 fl oz) skimmed milk
40 g (1½ oz) tiny pasta shapes for soup
75 g (2¾ oz) half-fat mature Cheddar cheese, grated
1 tablespoon chopped fresh chives
Salt and black pepper
To garnish: a pinch of grated nutmeg
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Method Prep:10min › Cook:25min › Ready in:35min
Put the broccoli, cauliflower, shallot, or onions, and stock into a large saucepan. Bring to the boil, cover, then reduce the heat and simmer for 10 minutes, or until the florets are tender. Purée in a food processor or with a hand-held mixer.
Return the soup to the pan and add the milk and pasta. Gently bring it to a steady simmer, then cover and cook for a further 10 minutes, or until the pasta is tender.
Stir in the cheese and chives, reserving some chives for a garnish, and simmer for a few more minutes, stirring occasionally, until the cheese has melted and the soup has thickened slightly. Do not boil it or the cheese will become stringy.
Season to taste, garnish with the reserved chives and a sprinkling of nutmeg, and serve.
Variation: use all broccoli or all cauliflower, if you prefer.