16 August 2012
Broccoli & Cauliflower Cheese Soup
Cauliflower cheese has to be in my top five comfort foods, particularly if you ladle it over a steaming hot baked potato, so when I threw this together from what we had in the fridge and cupboards it was a welcome treat following a rather boozy party the night before! It's quick, dead easy and cheap-what more could you ask for?
This recipe is an chuck-it-all-in kind of job and doesn't rely on exact measurements, so really you can choose how much you put in, how thick you make it and above all, how much cheese you add.
1 large cauliflower
1 head of broccoli
2 large potatoes, peeled and roughly cubed
1 onion roughly chopped
700ml chicken stock-I use the Knorr Stock Pots, but you can use any other flavour stock
300g mature grated cheddar
Add a splash of olive oil to a heavy based pot and gently soften the onions until translucent. Add the potatoes, broccoli and cauliflower florets and season, then stir over a medium heat for a couple of minutes.
Add the chicken stock and milk to the pan and bring to the boil. Reduce the heat to a gentle simmer and leave uncovered for 30-40 minutes or until all the vegetables just yield to the touch of a knife.
Remove from the heat and either transfer to a blender or use a hand blender (you'll need to do this in batches if you use a separate blender). Stir in the cheese to melt and give the soup a final season or top up of milk if required. Serve with some delicious crusty bread.
Top Tip: If you make more that you can eat in one sitting, freeze some portions for a quick fix meal later on.
Images © Tiffany Grant-Riley