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Broccoli Leek & Cheddar Soup

Recipe

Serves: 4 people | Prep time: 20 minutes | Cooking time: 40 minutes

British | Vegetarian | Starter

Ingredients

  • 1tbsp Olive Oil
  • 1tbsp Salted Butter
  • 1 Small Leek, washed and chopped into 0.5cm slices
  • 2 Garlic Cloves, crushed
  • 40g Garden Peas, thawed
  • 20g Water Cress
  • 1 Medium Potato, peeled, cubed and parboiled
  • 2 small heads of Broccoli
  • 70g White Squash
  • 1 Vegetable Stock Cube, dissolved in 800ml boiling water
  • 120g Mature Cheddar Cheese, grated
  • 150ml Double Cream
  • 1/4 tsp Black Pepper

To garnish

  • 1/4 tsp Chilli Flakes
  • 2 Tbsp Olive Oil
  • 35ml Creme Fraiche
  • 50g Honey and Lime Cashews  

Method

  1. Heat the oil and butter in a large skillet over medium heat. Add the chopped leek and cook for 8-10 minutes until the leeks are softened, stirring occasionally.
  2. Add the potatoes and garlic and stir well, then cook for a couple of minutes.
  3. Cut the broccoli into small pieces, add these to the pan, then pour over the stock and turn up the heat.
  4. Once boiling, remove a few of the florets for garnishing, then reduce the pan to a simmer for ten minutes.
  5. Add the peas and watercress and cook for a further 5 minutes.
  6. Allow the soup to cool for ten minutes, then blend using a stick blender. Once you have a smooth liquid return to a low heat, stir though the cream, and add the cheese.
  7. Serve with a swirl of creme fraiche, a splash of olive oil some sliced jalapeños, chilli flakes, the reserved broccoli florets and cashews.