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–+ servings
Broccoli soup with cheese

Broccoli soup with cheese

Print Recipe
Deliciously creamy soup that is perfect for an easy weeknight dinner
Course Soup
Cuisine weeknight
Keyword broccoli, carrot, cheese
Diet vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 446
Author Simone

Ingredients

  • 2 tbsp coconut oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 carrot julienned
  • 750 grams broccoli finely chopped
  • 500 ml vegetable stock or chicken stock
  • 500 ml almond milk or heavy cream
  • 100 grams sharp cheddar grated
  • 1 tbsp spicy mustard
  • 1 tbsp arrowroot
  • Salt and pepper
  • Cress for serving

Cheesy croutons

  • 1/2 baguette
  • 25 grams parmesan cheese
  • 2 tbsp olive oil
Metric - Us customary

Instructions

  • Heat the coconut oil in a large frying pan. Add the onion and sauté until soft. Add the garlic and sauté briefly.
  • Add the broccoli, carrots, milk and stock. Bring to the boil and cook until the broccoli is tender. About 20-25 minutes.
  • Take the pan of the heat and add the grated cheddar in stages. Let it melt into the soup before adding the next part. Add mustard and season the soup with salt and pepper.
  • Make the croutons by cutting or tearing the baguette into smaller pieces. Sprinkle the olive oil over the bread and add the grated cheese. Shake it around so all pieces are covered with some oil. Bake them in a skillet until golden brown.
  • Serve the soup with the croutons and the cress on top.

Nutrition

Calories: 446kcal | Carbohydrates: 37g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 29mg | Sodium: 1240mg | Potassium: 760mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4283IU | Vitamin C: 171mg | Calcium: 549mg | Iron: 3mg