April 11, 2019
Try our creamy Cauliflower, Cheese and Broccoli Soup. It’s perfect for those spring-time lunches
½ onion, diced
2 potatoes, peeled and diced
½ cauliflower, chopped into small pieces
½ head of broccoli, chopped into small pieces
1 tsp smoked paprika
Salt and pepper
2 vegetable stock cubes
1 litre boiling water
75g Primula Original Cheese
1 rasher of bacon, cooked and chopped
Rosemary, to garnish
1Warm oil in frying pan over medium heat, fry onions until soft. Add potato, fry until soft.
2Add cauliflower, broccoli, paprika, salt and pepper, stock cubes and boiling water into a large pan and cook over a medium heat for 20-25 minutes until all ingredients are soft, stir occasionally.
3Add the fried onions and potatoes to the pan of boiling vegetables.
4Once all ingredients are cooked, blitz using hand blender until the soup becomes smooth and glossy (add more water if needed). Add in Primula Original Cheese and continue to blend until smooth.
5Serve topped with bacon, croutons and rosemary.
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