Slow cooker broccoli & cheese soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 1 tbsp vegetable or sunflower oil
- 1 onionchopped
- 2 garlic clovescrushed or finely grated
- 250g potatoesroughly chopped
- 1 broccoli(around 325g), roughly chopped
- 750ml chicken or vegetable stock
- 150g mature cheddarcut into cubes
- 125ml single creamplus extra to serve
- toasted or crusty breadto serve
Nutrition: Per serving
- kcal236
- fat15g
- saturates8g
- carbs11g
- sugars3g
- fibre3g
- protein13g
- salt1.2g
Method
step 1
Heat the oil in a frying pan over a medium-low heat and fry the onion for 10-12 mins until soft, but not golden. Stir in the garlic and fry for 1 min, then stir in the potatoes and cook for a few minutes to soften slightly. Tip into your slow cooker.
step 2
Add the broccoli and stock to the slow cooker and season well with salt and freshly ground black pepper. Cook on high for 3 hrs or low for 5 hrs. The broccoli should be tender but the stalk may still have a bit of bite. Add the cheese and stir until melted, then stir through the cream.
step 3
Pour into a blender and blend until smooth. Serve with a swirl of cream. a grinding of black pepper and the bread on the side for dunking.
