Cheats simple broccoli and cauliflower soup

    This soup is made with jarred four cheese sauce soup from the store so it is easy but tastes very indulgent. It's perfect for a lunchtime dish of lovely warmth or as a perfect starter. Using a wand hand-blender works well to make this or you could use a potato masher implement to 'mash' the finished cooked vegetables into the soup and you'll have a chunkier soup.


    Bretagne, France
    2 people made this

    Ingredients
    Serves: 4 

    • 8 medium broccoli florets, frozen
    • 8 medium cauliflower florets, frozen
    • 1 (370g) jar four cheese sauce
    • 5 heaped teaspoons grain mustard
    • 1 heaped teaspoon of jarred garlic
    • salt and pepper to taste
    • dollop Greek yoghurt or creme fraiche

    Method
    Prep:10min  ›  Cook:13min  ›  Ready in:23min 

    1. In lightly salted boiling water cook the frozen vegetables for 4 to 5 minutes. Drain and set aside.
    2. Add the cheese sauce to the pan then fill the empty jar with water. Give it a good shake and then add this liquid to the pan.
    3. Add the mustard, garlic and seasoning, stir well and heat until just to simmering.
    4. Return the vegetables to the pan and simmer for 6 to 8 minutes.
    5. Blitz with the blender until the desired consistency then serve as is, or add a dessertspoon yoghurt or creme fraiche.

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