Meat-Free Mondays: Broccoli And Cheddar Soup

July 16, 2012

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.

Serves 6


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?

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