Broccoli and Cheddar Soup

Cals: 374 Carb: 7.1g Protein: 20.1g Fat: 27.2g Fibre: 9.2g

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the broccoli, leek and courgette in a saucepan and pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 15 minutes or until the vegetables are tender. Stir in the cream and cheddar cheese and set aside to cool.

Step 2

2. Using a hand blender or food processor, blend until the soup becomes smooth.

Step 3

3. Rewarm the soup over medium heat for 2 minutes or until heated through.

Step 4

Add a little hot water if you want to adjust the consistency. Season with salt and pepper and serve.