1mediumfloury white potato (200g)peeled and cut into small cubes
180gfresh broccoli florets
250gfresh cauliflower florets
1litrelow sodium vegetable stock
2smalldried bay leaves
½teaspoonfreshly cracked black pepper
Freshly grated mature cheddar cheese
Heat the oil in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes. Add the celery and cook for another 5 minutes until the onion is soft.
Add the rest of the ingredients and stir well. Bring to the boil then reduce the heat and simmer with a lid on for 20 minutes.
Remove the bay leaves then blitz the soup with a hand-held blender until you have a smooth creamy soup.
Serve with grated mature cheddar cheese if using and some good crusty bread.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It does not include cheese topping or bread.
I use a low sodium vegetable stock to make this.
Fresh cauliflower and broccoli will give you the best results. You can use frozen if you wish but you may need to reduce the amount of stock you use.
Can I make this vegan? This soup is vegan, I haven't classified it as vegan as I have used cheese when serving it.
Is this gluten-free? Once the stock you use is gluten-free then you're good to go.
Making ahead, storing and freezing - This soup can be made up to 3 days ahead of time. It can be stored in the fridge in a sealed container. You can freeze this soup, let it cool then transfer to a freezer-friendly container. Keep in the freezer for up to 3 months. Defrost overnight in the fridge. Reheat on the hob, until piping hot.