This soup can be made quickly with ingredients often on hand. Serve with salad and crusty bread for a fuss-free dinner.
- 3 tbsp butter
- 1 cup diced onions
- ½ cup diced celery
- 4 cups chopped broccoli florets
- ⅓ cup flour
- 4 cups vegetable stock
- 2 cups milk
- 2 cups grated cheddar, plus more for garnish
- 1 tbsp mustard
- Melt the butter in a pot over medium heat, and add onions, celery and broccoli. Stir and cook for 5 mins, until tender.
- Sprinkle the flour on top and stir constantly for 2-3 mins. Keep stirring, while gradually adding the stock and milk. Cook for 5 mins, until vegetables are tender.
- Blend in a food processor or use an immersion blender to puree it in the pot, until smooth. Return to the pot and heat up on low (don’t boil it). Add the cheddar in batches, while stirring. Season with mustard, salt and black pepper. Garnish with extra cheddar if desired, and serve worm.
