This dish contains the following allergens: Milk/Dairy, Wheat
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25g
butter
1
onion, diced
1 tbsp
flour
800ml
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
75g
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
0.9oz
butter
1
onion, diced
1 tbsp
flour
28fl. oz
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
2oz
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
Utensils
Step 1
In a medium saucepan,melt the butter then adddiced onion. Cook for 4-5 minutes and then sprinkle with flour. Stir continuously until the flour starts to brown.
Step 2
Slowly pour in the stock while stirring continuously. Add carrot, broccoli, parsleyand season with salt and pepper to taste. Cover with lid and let cook for 20 minutes over medium heat, stirring occasionally.
Step 3
After 20 minutes, stir in grated Cheddar and remove from heat.
Step 4
Attach the hand blender attachment to the power base and submerge the immersion bell into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the immersion blender and move the immersion blender around, and up and down, to blend the ingredients for approximately 1minute or until desired smoothness is achieved.
In a medium saucepan,melt the butter then adddiced onion. Cook for 4-5 minutes and then sprinkle with flour. Stir continuously until the flour starts to brown.
25g
butter
1
onion, diced
1 tbsp
flour
800ml
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
75g
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
0.9oz
butter
1
onion, diced
1 tbsp
flour
28fl. oz
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
2oz
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
Step 2 of 5
Slowly pour in the stock while stirring continuously. Add carrot, broccoli, parsleyand season with salt and pepper to taste. Cover with lid and let cook for 20 minutes over medium heat, stirring occasionally.
25g
butter
1
onion, diced
1 tbsp
flour
800ml
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
75g
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
0.9oz
butter
1
onion, diced
1 tbsp
flour
28fl. oz
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
2oz
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
Step 3 of 5
After 20 minutes, stir in grated Cheddar and remove from heat.
25g
butter
1
onion, diced
1 tbsp
flour
800ml
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
75g
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
0.9oz
butter
1
onion, diced
1 tbsp
flour
28fl. oz
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
2oz
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
Step 4 of 5
Attach the hand blender attachment to the power base and submerge the immersion bell into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the immersion blender and move the immersion blender around, and up and down, to blend the ingredients for approximately 1minute or until desired smoothness is achieved.
25g
butter
1
onion, diced
1 tbsp
flour
800ml
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
75g
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
0.9oz
butter
1
onion, diced
1 tbsp
flour
28fl. oz
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
2oz
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
Step 5 of 5
Serve hot topped with additional grated Cheddar.
25g
butter
1
onion, diced
1 tbsp
flour
800ml
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
1 tsp
dried parsley
75g
grated mature Cheddar, plus extra for topping
Salt and pepper, as desired
0.9oz
butter
1
onion, diced
1 tbsp
flour
28fl. oz
vegetable stock
1
medium carrot, sliced
1
broccoli head approx. 370g, cut into 2cm florets
