Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese

Name: Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese
Cuisine: British
Ingredients: 1/2 head broccoli, cut into florets (about 150-200g); 140 g petit pois; 25 g basil; 1/2 onion - sliced; 2 clove garlic, roughly chopped; 400 ml vegetable stock (can be made with bouillon powder); Olive oil; to taste Salt + pepper; 100 g chorizo (optional); 1 beetroot (peeled and soaked); Small chunk of feta; 1 spring onion

Fenella Powell @cook_6147436

Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese

Fenella Powell @cook_6147436

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Ingredients

1/2 headbroccoli, cut into florets (about 150-200g)
140 gpetit pois
25 gbasil
1/2onion - sliced
2 clovegarlic, roughly chopped
400 mlvegetable stock (can be made with bouillon powder)
Olive oil
to tasteSalt + pepper
100 gchorizo (optional)
1beetroot (peeled and soaked)
Small chunk of feta
1spring onion

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Steps

1

In a deep soup pot, heat up some olive oil. Fry the onions and garlic until lightly brown, then add in the broccoli, peas, and basil. Cover and stir occasionally for about 10 minutes.
2

Pour in the stock and bring to a boil. Then let it simmer for 20 minutes.
3

When the broccoli is tender, remove the pot from the hob. Let the soup cool briefly before pureeing with hand blender (or blend in batches in a free standing blender)
4

Return the pureed soup to a clean pan to heat through. Season with salt and pepper. Serve up and add a small ring of olive oil a crack of pepper and the chorizo and feta.