Broccoli, Potato and Cheese Soup
Cheap greens blended smooth, with enough cheese to win the table over.
Serves 4 35 min 15g proteinKid-friendly
VegetarianSoupBudget
Plan it this weekIngredients
- Broccoli600 g
- Potatoes500 g
- Brown onion150 g
- Garlic10 g
- Milk400 ml
- Grated cheese100 g
- Butter30 g
Method
- Melt the butter in a large pot and cook the diced onion gently for 8 minutes without colouring it.
- Add the garlic and the peeled, diced potato and stir for a minute.
- Pour in 1 litre of water, bring to the boil, and simmer for 12 minutes until the potato is soft.
- Cut the broccoli into small florets, chop the stalk finely, and add both for a further 6 minutes.
- Blend until smooth, then stir through the milk and most of the cheese over low heat without boiling it.
- Season well and serve with the last of the cheese scattered over.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
Broccoli, Potato and Dairy-Free Cheese Soup
- 400 ml Oat milk instead of Milk
- 100 g Dairy-free cheese instead of Grated cheese
- 30 ml Olive oil instead of Butter
Soften the onion in olive oil instead of butter, and stir the oat milk and dairy-free cheese through over low heat until melted.
Dairy-free
Broccoli, Potato and Dairy-Free Cheese Soup
- 400 ml Oat milk instead of Milk
- 100 g Dairy-free cheese instead of Grated cheese
- 30 ml Olive oil instead of Butter
Soften the onion in olive oil instead of butter, and stir the oat milk and dairy-free cheese through over low heat until melted.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Broccoli · 600 g
- Potatoes · 500 g
- Brown onion · 150 g
- Garlic · 10 g
- Milk · 400 ml
- Grated cheese · 100 g
- Butter · 30 g