
Broccoli and cheddar cheese soup
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 onion, washed, chopped
- 2 garlic cloves, finely chopped
- 4 sprigs thyme
- 2 heads broccoli, roughly chopped
- 4 cups salt reduced chicken stock
- ¼ cup cream
- 100g cheddar cheese
- ¼ teaspoon black pepper
Method:
Heat the oil in a stock pot over medium heat. Cook onion for 3 minutes or until soft and translucent. Add the garlic, thyme, broccoli and cook for a further minute.
Add stock and bring to a simmer. Simmer for 10 minutes or until broccoli is soft. Remove from heat. Blitz in the pot with a stick blender and stir through cream, cheese and pepper.
Nutrition: |
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Energy |
Protein |
Fat total |
Saturated fat |
Monounsaturated fat |
Polyunsaturated fat |
Trans fat |
Very long chain N3 fatty acids |
Carbohydrates |
Sugars |
Fibre |
Sodium |
Nutrition: | Per serve (4 serves total) |
Per 100g |
---|---|---|
Energy | 1000kJ | 250kJ |
Protein | 10g | 3g |
Fat total | 19g | 5g |
Saturated fat | 10g | 3g |
Monounsaturated fat | 7g | 2g |
Polyunsaturated fat | 1g | 0.2g |
Trans fat | 0.5g | 0.1g |
Very long chain N3 fatty acids | 0.03g | 0.01g |
Carbohydrates | 4g | 1g |
Sugars | 3g | 0.7g |
Fibre | 4g | 0.9g |
Sodium | 840mg | 210mg |