Velvety cheese soup with plenty of broccoli, toast for dunking

≈ $3.46/serving$3.67at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• broccoli1 ea
• cheddar cheese200 g
• carrot1 ea
• yellow onion1 ea
• butter3 tbsp
• all purpose flour¼ cup
• whole milk2 cups
• vegetable stock2 cups
• mustard powder½ tsp
• baguette1 ea

Method

1Prep

• •Chop the broccoli small, using the florets and the peeled stems.
• •Dice the onion.
• •Grate the carrot.
• •Grate the cheddar on the coarse side of a box grater.

2The base

• •Melt the butter in a soup pot over medium heat.
• •Add the onion and soften 5 minutes until translucent.
• •Stir in the flour and mustard powder and cook 1 minute until the raw flour smell is gone.

3Simmer the soup

• •Whisk in the milk gradually until smooth.
• •Whisk in the stock, working out any lumps.
• •Add the broccoli and carrot.
• •Simmer gently 12 to 15 minutes until the vegetables are tender.

4Cheese, off heat

• •Take the pot off the heat.
• •Stir in the cheddar a handful at a time until melted and smooth.
• •Season to taste with salt and pepper.
• •Blend half of the soup smooth with an immersion blender, leaving the rest chunky.

5Plate

• •Ladle the soup into deep bowls.
• •Top each bowl with a little extra cheddar.
• •Serve with slices of toasted baguette for dunking.