This is a healthy remake of classic broccoli cheddar soup that packs plenty of flavour without the fat. Make a batch and freeze for quick meals during the week.
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, crushed
1 tablespoon plain flour
1/2 teaspoon mustard powder
1/8 teaspoon chili flakes or chili powder
3 cups vegetable stock
1 small broccoli, cut into small florets, stems diced
1 cup shredded cheddar cheese
1/2 cup reduced fat sour cream
1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery, cook until the onion and celery soften, 5 to 6 minutes.
2. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, mustard powder and chili flakes or chili powder; cook, stirring often, for 2 minutes.
3. Add stock and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
4. Puree the soup in batches until smooth. Stir in cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the soup is heated through. Season with salt and pepper, and serve.
What’s your favourite vegetarian soup?