Broccoli and Cheddar Soup

with Mushroom Crostini

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Instructions

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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 mature cheddar.

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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.

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3 Add and simmer

Add the paprika powder and black pepper. Add the measured water and stock cube. Bring to a simmer, cover with a lid and cook for 10-15 min until the carrots have softened.

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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.

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5 Toast bread

Add the bread slices to a lined baking tray. Drizzle with oil and bake in the oven for 5 min or until crispy and golden. Top the toasted bread slices with the fried mushrooms.

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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 cheddar cheeses. Stir until the cheeses have melted. Serve the soup with the mushroom toasties on the side.

Tips for fussy eaters

Let them choose their crostini toppings.

Pro tip

Add the mushrooms to a very hot pan, and don't rush the frying. Well browned, crispy mushrooms are delicious!

Broccoli haters assemble! This cheesy, creamy goodness will convert you!

Cooking Time: 30 min

Equipment Required: Blender

Cals 677 · Prot 37 · Carbs 46 · Fat 41

Ingredients

Number of people

Soup

Broccoli 400 Grams
Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Pieces
Cheddar cheese 100 Grams
Mature cheddar cheese 60 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Paprika powder 2 Grams
Black pepper 1 Tsp
Water 900 ML
Vegetable stock cube 1 Piece
Cooking cream 100 ML

Crostini

Mushroom 250 Grams
Salt 1 Tsp
Olive oil 1 Tbsp
Black pepper 1 Tsp
Sourdough bread slices 4 Pieces

Broccoli haters assemble! This cheesy, creamy goodness will convert you!

Cooking Time: 30 min

Equipment Required: Blender

Cals 677 · Prot 37 · Carbs 46 · Fat 41

Instructions

photo

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 mature cheddar.

photo

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.

photo

3 Add and simmer

Add the paprika powder and black pepper. Add the measured water and stock cube. Bring to a simmer, cover with a lid and cook for 10-15 min until the carrots have softened.

photo

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.

photo

5 Toast bread

Add the bread slices to a lined baking tray. Drizzle with oil and bake in the oven for 5 min or until crispy and golden. Top the toasted bread slices with the fried mushrooms.

photo

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 cheddar cheeses. Stir until the cheeses have melted. Serve the soup with the mushroom toasties on the side.

Tips for fussy eaters

Let them choose their crostini toppings.

Pro tip

Add the mushrooms to a very hot pan, and don't rush the frying. Well browned, crispy mushrooms are delicious!

Ingredients

Number of people

Soup

Broccoli 400 Grams
Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Pieces
Cheddar cheese 100 Grams
Mature cheddar cheese 60 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Paprika powder 2 Grams
Black pepper 1 Tsp
Water 900 ML
Vegetable stock cube 1 Piece
Cooking cream 100 ML

Crostini

Mushroom 250 Grams
Salt 1 Tsp
Olive oil 1 Tbsp
Black pepper 1 Tsp
Sourdough bread slices 4 Pieces
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