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Member recipe

Broccoli and Cheddar Soup

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(3 ratings)

Member recipe by


Serves 4

Lovelly in the Autumn

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  • 1 Medium onion
  • 6oz/175g peeled potatoes
  • 1tbsp sunflower oil
  • 1lb/450g Broccoli
  • Salt and pepper
  • 11/2 pts/850ml water or chicken stock
  • 1/2tsp sugar
  • 6oz/175g Mature cheddar - grated


    1. Chop the potato and onion and fry gently in the oil
    2. Trim the broccoli and cut the stems into 1/2 inch slices. Add the stems to the onion and potato mixture. Fry for 5 minutes and season
    3. Reserve half the broccoli florets and add the remainder tho the potato mixture, adding the water or stock. Simmer for 20 minutes until the vegaetables are soft
    4. Add the remaining broccoli florets and the sugar, cook for one minute and put into a food processor nad blend
    5. Pour the soup into a tureen and sprinkle on the grated cheddar, stirring and turning with a ladle until the cheese is melted

Comments, questions and tips

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wolf52's picture
24th Sep, 2012
Just made this, delicious!! Perfect for an autumn day's lunch.
10th Jul, 2012
Wonderfully tasty soup, definitely one of my favourites!
22nd Jun, 2012
This was really yummy! definitely will be making again
24th Sep, 2011
Tried this recipe twice now - really really yummy and easy to do. Im making some now using a stock cube instead of fresh interesting to see the if theres any taste difference.
1st Jun, 2011
easy soup to make tasted really nice usually have broccoli & stilton but this is much better,will be making this again
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8th Nov, 2013
I used Wensleydale instead and it was just as yummy.