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  • Woman's Weekly Living Series

    Seasonal SOUPS

    Oct 03, 2019 4 minutes
    COMPILED BY KEIRON MURPHY.

    Cheddar and broccoli soup

    A much-needed vitamin boost for cold autumn evenings.

    PER SERVING: 339 cals, 24g fat, 15g sat fat, 7g carbs

    SERVES 4

    ✿ 25g (1oz) butter
    ✿ 1 large onion, chopped
    ✿ 450g (1lb) broccoli, roughly chopped
    ✿ 600ml (1 pint) vegetable stock
    ✿ 150ml (¼ pint) milk
    ✿ 175g (6oz) strong cheddar cheese, grated
    ✿ Pinch of freshly grated nutmeg
    ✿ 4tbsp single cream, to serve
    ✿ Crusty bread, to serve

    1 Melt the butter in a large saucepan over a low heat, add the onion and cook until softened. Add the broccoli and stock and season. Simmer for 15-20 mins or

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