Quick and Easy: Broccoli & Cheese Soup (v)

Today I stepped out of the house around 2:30 to go to my usual weekly music lesson and gosh, it was freezing! I hadn’t had lunch, so when I came back, I was starving. Before I left the house, I thought I’ll have some salad or something, but it was so cold that when I got home, all I wanted was a bowl of hot soup to warm me up.

So… I looked in the fridge and made this soup in just over 15 minutes! Here’s how…

NOTE: Suitable for vegetarians.



  • 1 large leek, finely sliced
  • 2 tbsp vegetable oil
  • 250 g broccoli, thick bottom stalks chopped
  • 1 litre vegetable stock
  • 70 g mature cheddar cheese, grated
  • 30 g blue cheese (I used Danish blue)
  • 200 g garden peas (I used frozen)
  • seasoning: salt, white pepper, red pepper or chili flakes
  • 1 tsp crispy onions to serve with each bowl (optional)


  1. Place a small casserole pan on medium heat. Warm up the oil and add the leeks. Stir occasionally to sweat the leeks in the pan (around 5 minutes).
  2. Add the broccoli and the stock, bring to simmer, reduce the heat and cover. Cook for 10 minutes or until the broccoli is tender.
  3. Remove from the heat, add the cheese and whiz with a hand blender to achieve the desired texture. BE CAREFUL not to splash the hot soup during liquidising.
  4. Put the pot back on medium heat, and add the peas. Cook for around 2 minutes until the peas are warm.
  5. Season the soup. Pour in a bowl, and sprinkle some crispy onions on the top.

Enjoy the warmth! 🙂

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