Wensleydale, Cauliflowerand Broccoli soup
Serves
10
Time
20 Mins
Allergens
Wheat, Milk, Gluten, Celery
Ingredients
- 115g Yorkshire Wensleydale cheese, crumbled
- 1tbsp. Vegetable oil
- 200g Onion, finely chopped
- 350g Cauliflower florets
- 350g Broccoli florets
- 1.1ltr Vegetable stock
- 25g Plain flour
- 2tbsp. Milk, semi skimmed
- ½tsp. Grated nutmeg
- 200g Cream cheese
- Lo-salt, ground, pinch
- Ground black pepper, pinch
Method
- Heat the oil in a large pan and soften the onion.
- Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.
- Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.
- Add the cream cheese and the Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
- Season to taste and serve.
