This soup transforms a vegetable that may not be a favourite into something very delicious and comforting, especially when the cheddar cheese melts slightly from the heat of the soup.
Ingredients:
- 2 tbsp butter
- 4 cups broccoli
- ½ cup chopped onion
- 4 cups water
- 1 chicken stock cube
- 1 cup milk
- 2 tbsp flour (optional)
- Salt to taste
- Black pepper to taste
- Shredded cheddar cheese
Directions:
- In a medium saucepan over medium heat, melt the butter.
- Add the chopped onion and sauté.
- Once the onion has softened, add the chopped broccoli and stir to combine.
- Add the water and chicken stock cube.
- Cover and continue to cook for 10 to 15 minutes.
- Remove from heat and leave uncovered to let cool.
- Add the milk and then use a hand-held blender to puree the soup.
- Return the saucepan to medium heat and continue to stir until it bubbles.
Note: Add 2 tbsp flour and continue to stir if you would prefer a thicker texture.
- Add salt and black pepper to taste.
- Top with shredded cheddar cheese before serving.