A rich and cheesy comfort food.
Ingredients:
50g butter
1 medium onion, chopped
Freshly ground black pepper
3 garlic cloves, chopped
30g plain flour
450ml whole milk or unsweetened almond milk
500ml vegetable stock
300g broccoli florets and stalks, roughly chopped
1 large carrot, finely chopped
1 tsp Dijon mustard
200g mature cheddar cheese, grated
Method: Number of Servings: 4 / Prep Time 10 Minutes / Cook Time 25 Minutes
Cost per serving – £1.18
1. Melt the butter in a large pan over medium heat. Add the onion, and season with the pepper and cook for approx. 5 mins, stirring occasionally, until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 minute or so. Slowly pour in the milk, whisking continuously.
2. Add the stock, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
3. Take off the heat then gradually add the cheese, stirring after each addition, until all the cheese has melted and the soup is creamy. Check your seasoning and add salt and pepper if desired.
4. Leftovers will keep in the fridge for 3 days or can be frozen.
Nutritional Information per serving:
Protein – 21g
Carbs – 17g
Fat – 31g
Kcals – 458
Fibre – 3.6g
