Feed Your Family Daily Competitions

Cheese & Vegetable Soup

Broccoli Cheese soup is all the rage at the minute but I only had a bag of mixed veg with broccoli included in it. I first started to try and separate it out but thought "this is crazy!Just use the bag and see how it turns out". Im so glad I did because the result is yummy,cheesy,and delicious. This recipe will become a new family favourite I'm sure. Its speedy,purse friendly and uses what we have in the fridge and freezer. The step by step picture guide makes it easy to follow so why not give it a try and let us know in the comments how you get on. We love to hear your thoughts.

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Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 500 g Mixed Frozen Veg
 4 Potatoes chopped
 1 Onion chopped
 150 g Cheddar cheese
 50 g Parmesan cheese
 25 g Butter
 500 ml Chicken stock
 4 Garlic cloves chopped
 1 pinch of Chilli flakes
 1 tsp Mild mustard
 100 ml Milk
 1 pinch S&P
 1 handful of herbs

1

Melt the butter in a large pan

2

Add the onion and fry till soft but not coloured

3

Add the garlic and chopped potatoes and stir through

4

Add the frozen vegetables and stock. Increase the heat, cover and bring to the boil

5

Simmer for 25-30mns till the potatoes and veg are soft

6

Take off the heat and carefully blend till smooth. Use the pot lid as a shield to prevent splashing.

7

Return the pot to a low heat and add the Cheddar cheese and chilli flakes

8

Add the Parmesan

9

Stir through till the cheese has melted then add the mustard.

10

Add the milk and the S&P- adjust the seasoning if needed and serve.

11

Serve with a garnish of fresh herbs and warm, crusty, garlic buttered rolls

12

Easy swaps:-
Mixed veg for Broccoli.
Frozen veg for fresh
Parmesan for smoked cheddar.
Milk for cream.

Ingredients

 500 g Mixed Frozen Veg
 4 Potatoes chopped
 1 Onion chopped
 150 g Cheddar cheese
 50 g Parmesan cheese
 25 g Butter
 500 ml Chicken stock
 4 Garlic cloves chopped
 1 pinch of Chilli flakes
 1 tsp Mild mustard
 100 ml Milk
 1 pinch S&P
 1 handful of herbs

Directions

1

Melt the butter in a large pan

2

Add the onion and fry till soft but not coloured

3

Add the garlic and chopped potatoes and stir through

4

Add the frozen vegetables and stock. Increase the heat, cover and bring to the boil

5

Simmer for 25-30mns till the potatoes and veg are soft

6

Take off the heat and carefully blend till smooth. Use the pot lid as a shield to prevent splashing.

7

Return the pot to a low heat and add the Cheddar cheese and chilli flakes

8

Add the Parmesan

9

Stir through till the cheese has melted then add the mustard.

10

Add the milk and the S&P- adjust the seasoning if needed and serve.

11

Serve with a garnish of fresh herbs and warm, crusty, garlic buttered rolls

12

Easy swaps:-
Mixed veg for Broccoli.
Frozen veg for fresh
Parmesan for smoked cheddar.
Milk for cream.

Cheese & Vegetable Soup

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