Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A creamy, warming bowl of vegetables.
Equipment: Large saucepan; blender
Measures and names
Ingredients
- 1 onion, 1 leek
- 2 celery sticks
- 300 g cauliflower
- 200 g broccoli
- 800 ml vegetable stock
- 150 ml double cream (heavy cream)
- 120 g cheddar
- 20 g butter
- 1 garlic clove
- Salt and black pepper
Method
- Soften the onion, leek and celery in the butter for 6 minutes, then add the garlic for 1 minute.
- Add the cauliflower, broccoli and stock and simmer for 15 minutes, until everything is tender.
- Blend until smooth (or leave a little texture if you prefer).
- 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 remaining cheese and black pepper.
Swaps and tips
A great way to use up vegetables. Blend smooth or leave a little texture, as you like.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 15 g | 9 g | 4 g | 33 g | 397 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
