Tinned Tomatoes

Cheesey Broccoli and Spinach Soup

I hear we'll have warmer weather next week, but at the moment it's soup weather and today I bring you Cheesey Broccoli and Spinach Soup.

I used to make this purely with broccoli, but I've started to add spinach to it lately. We eat a lot of spinach. Popeye has nothing on us. I add it to smoothies, soups, dal, pasta and stews. I'm sure I add it to more than that but those are the ways we eat it regularly. It features in a lot of smoothies too. Today I had a smoothie of raspberries, banana, spinach and mango juice. It was glorious.

I have to consider Graham whenever I cook a meal, so instead of melting the cheese into the soup as it cooks, I add it to bowls at the end. The heat of the soup starts to melt the cheese, but you still have some bits of cheese whole which gives a great texture and combination of flavours. Graham has a vegan soup to slurp and Cooper and I can enjoy our melty cheesey topping. Of course I blended my soup smooth in my Optimum 9400 or my sous chef as I think I should start to call him.

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Cheesey Broccoli and Spinach Soup

Written by Jacqueline Meldrum

August 27, 2014

A smooth vegan soup topped with cheese for the veggies. Excellent both ways. Frugal, delicious and healthy. Happy days.

Ingredients

1 tbsp olive oil
2 cloves garlic, crushed
1 onion, chopped
2 heads of broccoli, cut into florets
100g fresh spinach
1½ pints/3 cups vegetable stock
a good grinding of salt and pepper
100g mature cheddar, grated

Instructions

1. Heat the oil in a large pan over medium heat and add the garlic and onion and saute for a few minutes until the onion is soft.2. Add the broccoli and spinach and cook gently for a few minutes.3. Add the stock, bring to the boil, then lower the heat to a gentle simmer and cover. Cook for 10 minutes, or until the broccoli is just tender.4. Pour the soup into a blender (in batches) and puree until smooth.5 Season and serve. Top with grated cheddar (optional) 6. Enjoy!

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