Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A creamy, comforting bowl.
Equipment: Large saucepan; blender
Measures and names
Ingredients
- 1 large head of broccoli, in florets
- 1 onion
- 2 garlic cloves
- 800 ml vegetable stock
- 150 ml double cream (heavy cream)
- 120 g cheddar, grated
- 20 g butter
- Salt and black pepper
Method
- Soften the onion in the butter for 5 minutes, then add the garlic for 1 minute.
- Add the broccoli and stock, bring to a simmer and cook for 12 minutes, until tender — keep a few florets back to add texture later.
- Blend until smooth.
- Stir in the cream and most of the cheddar over a low heat until melted — don't boil once the cheese is in.
- Season to taste and serve topped with the reserved florets and the remaining cheese.
Swaps and tips
Keep a few broccoli florets back to add texture. A pinch of chilli flakes lifts it nicely.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 14 g | 8 g | 3 g | 33 g | 387 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
