Slow cooker broccoli & cheese soup
Tuck into this hearty soup made in a slow cooker. Perfect as a starter ahead of a main meal, or for lunch on cooler days. Enjoy with crusty bread
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Prep:15 mins
Cook:3 hrs 15 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 236
-
fat 15g
-
saturates 8g
-
carbs 11g
-
sugars 0g
-
fibre 3g
-
protein 13g
-
salt 1.2g
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 onion , chopped
- 2 garlic cloves , crushed or finely grated
- 250g potatoes , roughly chopped
- 1 broccoli (around 325g), roughly chopped
- 750ml chicken or vegetable stock
- 150g mature cheddar , cut into cubes
- 125ml single cream , plus extra to serve
- toasted or crusty bread , to serve
Method
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.
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.
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.
