For an easy no-fuss midweek meal, try this creamy broccoli and cheese soup made in the slow cooker.
Ingredients:
- 1.2kg broccoli, stems trimmed
- 400g cream delight potatoes, peeled
- 505g can potato and leek soup
- 4 garlic cloves, peeled
- 1 litre Massel salt reduced chicken style liquid stock
- 1 1/14 cups frozen peas
- 125g cream cheese
- 1 cup grated cheese
- 1/2 cup finely grated parmesan, plus extra to serve
Method:
Step 1: Place broccoli, potato, soup, garlic, stock and 1 cup of water in slow cooker. Cover with lid. Cook on LOW for 6 hours (or high for 3 hours) or until vegetables are tender. Add peas. Cook, covered, for 5 minuets.
Step 2 : Turn cooker off. Using a stick blender, blend soup until smooth. Add cheese. Stir until melted and smooth. Season with salt and pepper, Turn cooker off. Using a stick blender, blend soup until smooth. Add cheeses, stir until blended and smooth, season with salt and pepper.
Step 3: Ladle soup among serving bowls, top with extra parmesan, chives and a drizzle of oil.
Prep time: 10 min Cook time: 6 hours 5 min Serves: 6
Nutritional information:
378 calories per serving
18.6 grams protein
Source: “Taste.com.au”