Serves 4
25 min
Cheesy Broccoli and Spinach Soup
Recipe GLPRcc285e0d92dfd5
A creamy, vibrant soup made from fresh broccoli and spinach blended until smooth, enriched with melted cheddar cheese. This warming dish combines sautéed aromatics with tender vegetables and is finished with sharp mature cheddar for depth and richness. Perfect for lunch or dinner.
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Ingredients
2 heads broccoli, cut into florets
100g mature cheddar cheese, grated
2 cloves garlic, crushed
1 tablespoon olive oil
1 onion, chopped
Salt and pepper to taste
100g fresh spinach
4 cups vegetable stock
Directions
Heat the olive oil in a large pot over medium heat. Add the crushed garlic and chopped onion, stirring occasionally until the onion becomes soft and translucent, about 3 to 4 minutes.
Add the broccoli florets and fresh spinach to the pot, stirring gently to combine with the garlic and onion. Cook for 2 to 3 minutes, allowing the spinach to begin wilting.
Pour in the vegetable stock and bring the mixture to a rolling boil. Then reduce the heat to low, cover the pot, and simmer gently for about 10 minutes until the broccoli is tender but not mushy.
Remove the pot from the heat and allow to cool slightly. Working in batches, carefully transfer the soup to a blender and puree until completely smooth. Return the blended soup to the pot.
Stir in the grated cheddar cheese until fully melted and incorporated into the soup. Season generously with salt and pepper to taste.
Ladle the soup into serving bowls and enjoy hot. If desired, top each bowl with additional grated cheddar cheese before serving.
