serves 4-6 people


  • vegetable oil

  • Annie's Parsley salt

  • ground pepper

  • 1 large Onion - roughly chopped.

  • 2 large potato, peeled and chopped

  • 1 head of broccoli - oCut the florets peel the stalks and chop it same size as the potatoes

  • Water - you won’t need any stock as the vegetables will create a natural tasty stock themselves.

  • Sharp cheddar/Stilton cheese (yeast flakes for vegan) - you can use whatever you’d prefer, adding a little cheddar on top to garnish at the end is perfect.

  • 100ml double cream, or use *almond cooking cream as an alternative option for vegan


  1. Warm the vegetable oil in a large soup pot and add the onion. Cook until soft and still light in colour. Add the potatoes and broccoli stalks, continue to stir for a few minutes. Frying vegetable gives the soup better dimension in the end.

  2. Add the water and bring to the boil. Add the broccoli florets and reduce to simmer.

  3. Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.

  4. Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheese stirring continuously for around 5 minutes. Season with pepper and Annie's Parsley Salt and serve.

For the croutons:


  • 4 slices of bread diced - you can use whatever type of bread you prefer

  • Annie's Garlic salt (or fresh garlic + pinch of salt, make sure as not to overcook the fresh garlic or it will go bitter).


Frying pan 1 tbsp vegetable oil heated up and add the chopped bread and season with Annie's Garlic Salt.

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