Feed Your Family For £20...In A Hurry! The Cookbook

Slow Cooker Broccoli & Cheddar Soup

Autumn is fast disappearing into winter, and as the temperatures dip, soup is my go to for a warming lunch on a cold day. This Slow Cooker Broccoli and Cheddar is creamy and rich thanks to the combination of strong cheddar and smooth cream cheese. Its a great way to use up that head of broccoli thats been lurking in the fridge for days now, and as it uses all of the florets plus the stalk, there's very little waste.Its filling enough to have for dinner with the addition of some chunky breadsticks too.You can of course tailor this recipe to suit you and your families tastes by swapping the cheddar for a milder cheese or even something a little stronger like Stilton. The picture guide let's you follow the recipe easily. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins
 1 Head of Broccoli
 2 Onions
 2 Potatoes
 100 g Frozen Peas (optional)
 100 g Spring greens (optional)
 1 tsp Garlic Paste
 ½ tsp Ginger Paste
 1 tsp Mixed Herbs
 300 ml Vegetable stock
 500 ml Milk
 140 g Mature Cheddar
 100 g Cream Cheese
 2 tbsp Butter
 2 tbsp Chives
 2 pinches S&P
 2 Spring onions for garnish
1

Chop the hard end off the Broccoli and trim any leaves off.
Chop the rest into chunks including the stem.
Rinse.
Slice the onions.
Wash and slice the potatoes into chunks.
Rinse to remove the starch.
Wash the Spring greens.
Slice the Spring onions
Grate the Cheese

2

Add the butter and onions to the Slow cooker and cook on high for 5 mns.
Add the Frozen Peas, Spring Greens and Potatoes.

3

Add the Brocolli, Garlic,Ginger and Herbs.
Pour over the stock.
Place the lid on and cook on Low for 4 hrs or High for 3
Or until the potatoes are soft.

4

Once cooked turn off the heat. Use a stick blender to blend until smooth.
Dont worry about the colour as the milk etc will turn it from a sludgy green to a beautiful pale green.
Add the cheese....keep a little aside for garnish later.
Stir through till blended.

5

Add the Milk, Cream Cheese, Chives, and S&P.
Stir through.
Taste and adjust the seasoning if needed.
Add more water or milk if you want a thinner consistency.
Switch the SC on to high for 5-10mns before serving.

6

Serve warm with a garnish of grated cheese and spring onion. Chunky breadsticks or plain bread n butter is great for dunking.

7

Easy Swaps :-
Onion for Leek.
Mature Cheddar for Mild.
Potatoes for Oats.
Spring greens for Celery.
Spring Onion for Parsley.

8

Tip:- I always blend before adding more liquid (stock or milk) as this prevents splash back of hot liquids.
Tip:- adding milk, cream, coconut milk or cream cheese near the end of cooking prevents it from splitting or curdling
Tip :- This can be done on the stove top-45mns simmer.
Tip:- Cauliflower is lovely in this.
Tip:- add a little mustard with the cheese for a fuller flavour.

Ingredients

 1 Head of Broccoli
 2 Onions
 2 Potatoes
 100 g Frozen Peas (optional)
 100 g Spring greens (optional)
 1 tsp Garlic Paste
 ½ tsp Ginger Paste
 1 tsp Mixed Herbs
 300 ml Vegetable stock
 500 ml Milk
 140 g Mature Cheddar
 100 g Cream Cheese
 2 tbsp Butter
 2 tbsp Chives
 2 pinches S&P
 2 Spring onions for garnish

Directions

1

Chop the hard end off the Broccoli and trim any leaves off.
Chop the rest into chunks including the stem.
Rinse.
Slice the onions.
Wash and slice the potatoes into chunks.
Rinse to remove the starch.
Wash the Spring greens.
Slice the Spring onions
Grate the Cheese

2

Add the butter and onions to the Slow cooker and cook on high for 5 mns.
Add the Frozen Peas, Spring Greens and Potatoes.

3

Add the Brocolli, Garlic,Ginger and Herbs.
Pour over the stock.
Place the lid on and cook on Low for 4 hrs or High for 3
Or until the potatoes are soft.

4

Once cooked turn off the heat. Use a stick blender to blend until smooth.
Dont worry about the colour as the milk etc will turn it from a sludgy green to a beautiful pale green.
Add the cheese....keep a little aside for garnish later.
Stir through till blended.

5

Add the Milk, Cream Cheese, Chives, and S&P.
Stir through.
Taste and adjust the seasoning if needed.
Add more water or milk if you want a thinner consistency.
Switch the SC on to high for 5-10mns before serving.

6

Serve warm with a garnish of grated cheese and spring onion. Chunky breadsticks or plain bread n butter is great for dunking.

7

Easy Swaps :-
Onion for Leek.
Mature Cheddar for Mild.
Potatoes for Oats.
Spring greens for Celery.
Spring Onion for Parsley.

8

Tip:- I always blend before adding more liquid (stock or milk) as this prevents splash back of hot liquids.
Tip:- adding milk, cream, coconut milk or cream cheese near the end of cooking prevents it from splitting or curdling
Tip :- This can be done on the stove top-45mns simmer.
Tip:- Cauliflower is lovely in this.
Tip:- add a little mustard with the cheese for a fuller flavour.

Slow Cooker Broccoli & Cheddar Soup

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