Nutrition balance score
Good
Glycemic Index
25
Low
Glycemic Load
6
Low
Nutrition per serving
Calories317.9 kcal (16%)
Total Fat18.8 g (27%)
Carbs23.3 g (9%)
Sugars10.1 g (11%)
Protein15.9 g (32%)
Sodium543.6 mg (27%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large saucepan, heat the oil and butter over a medium-high heat. Add the onion with a pinch of salt and fry for 2 minutes. Add the carrot and fry for 2 minutes more.
Step 2
Meanwhile, set aside the 175g broccoli florets. Roughly chop the remaining broccoli (florets and stalks) into small pieces and add to the pan, frying for 2-3 minutes. Add the stock, bring to the boil, then lower to a simmer for 5-7 minutes. Take off the heat and stir in 80g cheese and the milk. Roughly chop ¾ of the basil and add to the pan. Blend with a stick blender or in a freestanding blender; season and return to the pan.
Step 3
Cut the reserved broccoli florets into small pieces. Add to the soup pan and simmer gently for 5-7 minutes or until the florets are tender. Serve the soup in bowls, with the remaining cheese and basil leaves scattered over the top.
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Notes
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Makes leftovers
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