Cheesy broccoli soup

Winter calls for soup, and this veg-rich, cheesy delight can’t help but please. Any leftovers will freeze well, too.

Good

% Daily Values based on a 2,000 calorie diet

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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