Ingredients to make three bowlfuls (one for me, one fr my daughter and one for tomorrow)
two broccoli stalks (after the florets have been cut off, finely chopped or grated
bit of onion, carrot and celery, chopped small
a vegetable stock pot and heaped tsp of vegetable bouillon powder
a squidge of garlic
white pepper
water
milk
100g Dairylea light
Method.
Put the broccoli, the carrot, celery and onion, the stock and enough water to just cover with a shake of white pepper, bring to a boil, covered, and bubble it until the veg is all soft. If it seems to be boiling too dry, add a bit more water
Give it a good zizz until is is all smooth. It should be quite thick.
Slacken with milk to the consistency you want and add the Dairylea.
Gently reheat, being careful not to bring it to a boil. As it reheats, the cheese will melt into the soup.
Taste and adjust seasonings if needed.
This makes a thick, rich, creamy soup that is filling and satisfying. It's pretty frugal, the most expensive being the Dairylea which is just over half a tubful. This is balanced by the broccoli which most people would just throw out or compost.
I had it as it was but it would be delicious with some crusty bread or some cooked pasta as it has quite a macaroni cheese sauce sort of flavour.
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