What this recipe means to me
Soups always remind me of my Nana Gina, who lives in a small village in the Yorkshire Dales. She raised four kids on a farm, where she and my Grandad worked hard every day. After a long day on the farm, Nana would make a big pot of soup for dinner, and it was always hearty and delicious.
Since then, my Nana has had multiple strokes and now lives alone. Even though her mobility is limited and she has trouble getting around the cottage, she still manages to cook and enjoy a bowl of soup most days.
This broccoli cheese is one of mine and my Nana's favourites!
Ingredients (serves 5):
- ○ 1 tbsp of butter
- ○ 2 cloves of garlic (minced)
- ○ 1 brown onion (diced)
- ○ 1 tsp of Dijon mustard
- ○ 4 cups of chicken broth
- ○ 1.5 cups of water
- ○ 2 large broccoli (chopped, dice & peel the stems)
- ○ 2 potatoes (peeled and diced)
- ○ 1 handful of spinach
- ○ Half a teaspoon of salt
- ○ Half a teaspoon of pepper
- ○ 1.5 cups of grated cheddar cheese
- 3/4 cup of full-cream milk
Instructions:
1. Melt the butter in a large pot over medium heat. Add the onion, garlic and Dijon mustard and cook for 2 minutes or until the onion has softened.
2. Add the broth, water, broccoli, potato, salt and pepper on medium-high heat. Bring to a simmer and place the lid on. Cook for 20 minutes.
3. Turn the stove off. Puree using a stick blender or by pouring into a blender.
4. Once smooth, stir in the milk. Add the cheese and stir until completely melted.
Serve and enjoy!
IDDSI Testing Videos
Broccoli cheese soup when warm (ready to eat):
Broccoli cheese soup when cold (after 2 hours refrigeration):