Broccoli and Cheese Soup
1 onion, diced
1 carrot, diced
1 liter (2 pints) hot stock (made with 2 stock cubes)
250g (9 oz) potato, cubed
300g (10.5 oz) broccoli florets
100g (3.5 oz) grated cheese
Heat a pot and mist with low fat spray. Saute the onion. Add the rest of the ingredients except for cheese. Bring to the boil and simmer until the vegetables are very tender. Using a hand blender, puree briefly to make a thick, chunky soup.
Season and serve with the cheese sprinkled on top.
Serves 4
4 ProPoints / Points+ per serving
I like to freeze the soup (without the cheese) in portions for lunches, adding the cheese after I've thawed and reheated the soup.
