Creamy broccoli and cheddar soup

Name: Creamy broccoli and cheddar soup
Cuisine: British
Ingredients: 1 tablespoon coconut oil; 2 garlic cloves roughy chopped; 3 small carrots chopped; purple sprouting; 1 bunch broccoli, chopped; 2 tablespoons flour; 500 ml vegetables or chicken stock; 750 ml oat milk; Handful shredded cheddar cheese; Salt and black pepper

Linda L. @lindzi

Lebanese

#CookEveryPart #WasteWarrior
Last week I got delivered two bottles of milk by mistake instead of one. I found that soup could be one of the best ways to use it up (it expires today) along with some other vegetables that I had in the fridge!

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Ingredients

1 tablespooncoconut oil
2garlic cloves roughy chopped
3small carrots chopped
purple sprouting
1 bunchbroccoli, chopped
2 tablespoonsflour
500 mlvegetables or chicken stock
750 mloat milk
Handfulshredded cheddar cheese
Salt and black pepper

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Steps

1

Heat the coconut oil in a medium pot. Add the garlic and sage. Cook until golden brown and fragrant.
2

Add the carrots, purple sprouting, salt and pepper. Stir for a few minutes until the carrots are a bit soft.
3

Add two tablespoons of flour. Stir for a few seconds then start adding the stock gradually while constantly stirring until you have a thick creamy texture.
4

Pour the milk and continue to stir everything. Add the chopped broccoli. Let it simmer for a few minutes on nedium heat
5

Now take 3-4 ladles from the soup and blend in a food processor. This step is important because it will make the colour of the soup green and all the flavours will blend together so it won’t taste like milk soup with some vegetables. I like to have a few chunks of the veggies in the soup
6

Bring to boil then turn the heat off. Add the shredded cheddar cheese and stir.
7

Eat two bowls of this soup. 😁 The first is to taste and make sure it’s good. Then have a second one around 15 minutes later because it’ll taste ever better!!