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Broccoli and Cheese Soup

Try this authentic, rich and creamy broccoli and cheese soup. The secret of this recipe is to cook the broccoli and potatoes along with the onions for around 10 minutes, this drives out the moisture from the vegetables and brings out the flavour.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 large potato peeled and cubed
  • 1 small head broccoli roughly chopped
  • 1 Knorr Chicken Stock Pot
  • 800 ml boiling water
  • 60 ml single cream
  • 80 grams cheddar cheese block
  • 1/4 teaspoon black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

246kcal

Energy (kJ)

1025kJ

Protein (g)

10.1g

Carbohydrate incl. fibre (g)

23.1g

Carbohydrate excl. fibre (g)

18.7g

Sugar (g)

4.2g

Fibre (g)

4.4g

Fat (g)

13.6g

Saturated fat (g)

6.7g

Unsaturated fat (g)

5.0g

Monounsaturated fat (g)

4.4g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

29mg

Sodium (mg)

590mg

Salt (g)

1.47g

Vitamin A (IU)

781IU

Vitamin C (mg)

98.2mg

Calcium (mg)

208mg

Iron (mg)

1.44mg

Potassium (mg)

726mg

Total

983kcal

4100kJ

40.2g

92.4g

74.6g

16.9g

17.8g

54.5g

26.7g

19.9g

17.5g

2.4g

0.0g

118mg

2359mg

5.89g

3123IU

392.7mg

834mg

5.75mg

2903mg


  • 1 Heat the olive oil in a large saucepan over medium heat, add the chopped onion. Cook for 3-4 minutes until the onions are soft but not brown.
  • 2 Add the potatoes and broccoli. Cook for another 10 minutes, constantly stirring so that the vegetables cook without colouring. This drives out the moisture from the vegetables and brings out the flavour.
  • 3 Add the Knorr Chicken Stock Pot and water. Bring to the boil, and simmer for 15 minutes, until potatoes are tender.
  • 4 Add the cream and cheese and simmer for a further 2 minutes. Place in blender and blend until the texture of the soup becomes silky smooth. Season with black pepper.