Broccoli & cheese soup
- 1 tbsp olive oil
- 15g butter
- 1 medium onion, chopped
- 500g broccoli
- 700ml vegetable stock
- 1 medium potato, peeled and thinly sliced
- 100g reduced-fat crème fraîche, plus extra for serving
- 150g Asda Good For You Cheddar, grated
- Fresh parsley, chopped
- Crusty bread, to serve
Put the oil and butter in a large pan and cook the onion over a low heat until soft. Thinly slice the stems of the broccoli and break the heads into florets. Add to the pan with the stock and potato. Cover and simmer for 15 minutes or until tender.
Whizz in a blender, return to the pan, add most of the crème fraîche and bring to a simmer.
Remove from the heat, stir in the cheese and top with a swirl of crème fraîche and a sprinkling of parsley.
Serve with bread.