Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Chop the broccoli into florets (separate 1/3 of the florets). Finely chop its stem. Peel and slice the carrot into thin disks. Peel and finely chop the onion and garlic. Grate the cheddar and the maturecheddar.
2 Start soup
Heat a soup pot over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 3 min. Add the chopped broccoli stem and 2/3 of the florets. Add the carrot and garlic, and fry for 3 min further.
3 Add and simmer
Add the paprikapowder and blackpepper. Add the measured water and stockcube. Bring to a simmer, cover with a lid and cook for 10-15 min until the carrots have softened.
4 Fry mushrooms
Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them). Heat a pan over a medium-high heat with a drizzle of oil. Fry the mushrooms for 5-6 min until browned and crispy. Season with a pinch of salt and pepper.
5 Toast bread
Add the breadslices to a lined baking tray. Drizzle with oil and bake in the oven for 5 min or until crispy and golden. Top the toasted breadslices with the fried mushrooms.
6 Finish soup
Meanwhile, puree the soup with a hand-held blender. Add the reserved broccoli florets to the pureed soup, and cook the soup for 3-5 min further (keep the florets slightly crunchy). Finally add the measured cream and the cheddarcheeses. Stir until the cheeses have melted. Serve the soup with the mushroom toasties on the side.