30 Min Broccoli Cheddar Soup 

You really cannot beat a bowl of hot soup on a cold day. This warming broccoli soup recipe is made with simple ingredients but delivers big flavours. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4


1 Broccoli

1 Medium size potato

3 Garlic cloves

3 tbsp Olive oil

1 vegetable stock cube

50 g Spinach

2 tsp Dijon mustard

Salt & pepper

For serving:

Spring onions (chopped )

Cheddar (grated )

Slices of bread


  1. Cut the broccoli stalk into chunks and the rest into florets. Cut the potato into chunks.
  2. Heat the oil in a large saucepan over a medium heat. Crush the garlic cloves - no need to chop and fry for 2 minutes until fragrant.
  3. Add the potato and broccoli stalk to the pan, cover with water and add the stock cube. Cover and cook for 10-12 minutes, until the potato is beginning to soften.
  4. Add the broccoli florets and cook for another 5 minutes until tender. Remove from the heat and stir through the spinach until wilted.
  5. Blend with dijon mustard until smooth and season to taste with salt and pepper. 
  6. Divide between bowls and top with spring onions and cheese to garnish. Serve with bread, if you like.
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.