Broccoli and Cheese Soup
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
10.1g
Energy (kJ)
1025kJ
Energy (kcal)
246kcal
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)
5.2g
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
40.2g
4100kJ
983kcal
92.4g
74.6g
16.9g
17.8g
54.5g
26.7g
20.7g
17.5g
2.4g
0.0g
118mg
2359mg
5.89g
3123IU
392.7mg
834mg
5.75mg
2903mg
- 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
Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
- 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.
