Broccoli and Cheddar Soup

Name: Broccoli and Cheddar Soup with Mushroom Crostini
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Broccoli; 1 Piece of Carrot; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 100 Grams of Cheddar cheese; 60 Grams of Mature cheddar; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Paprika powder; 1 Tsp of Black pepper; 900 ML of Water; 1 Piece of Vegetable stock cube; 200 ML of Cooking cream; 250 Grams of Mushroom; 1 Tsp of Salt; 1 Tbsp of Olive oil; 1 Tsp of Black pepper; 2 Piece of Sourdough bread slices

with Mushroom Crostini

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

89 Reviews

Cals 738 · Prot 34 · Carbs 39 · Fat 53

Vegetarian

Family Friendly

30 min

Broccoli and Cheddar Soup with Mushroom Crostini

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

89 Reviews

Cals 738 · Prot 34 · Carbs 39 · Fat 53

Vegetarian

Family Friendly

Ingredients

Soup

Broccoli

400 Grams

Carrot

1 Piece

Brown onion

1 Piece

Garlic cloves

2 Piece

Cheddar cheese 4*10*11*13*

100 Grams

Mature cheddar 4*

60 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Paprika powder

2 Grams

Black pepper

0.5 Tsp

Water

900 ML

Vegetable stock cube 15*

1 Piece

Cooking cream 4*

200 ML

Crostini

Mushroom

250 Grams

Salt

0.5 Tsp

Olive oil

1 Tbsp

Black pepper

0.5 Tsp

Sourdough bread slices 10*11*

2 Piece

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *13 Mustard, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3065 / 738
Fats (g)	52.6
of which saturated (g)	34.5
Carbohydrates (g)	39
of which sugars (g)	16.4
Fibers (g)	10.4
Proteins (g)	33.9
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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 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.

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 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.

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.

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