Broccoli and cauliflower cheese soup
A favourite family dish is transformed into a tasty, speckled soup, perfect for a light lunch or supper.
Ingredients
Serves: 4
- 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
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.
- Tip: this soup also freezes well.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (6)
Used different ingredients. I used a blue cheese instead of chedder, and it was gorgeous! One of the nicest soups I have tasted - 19 Nov 2008
Yummy! I used broken spagetti, and also popped in a little bit of parmesan. Was delish! - 10 Dec 2011
I never follow the amounts specifically but turns out great every time. - 14 Dec 2011