Broccoli and cheese are to soup what peanut butter and jelly are to sandwiches. Adding potato gives this hearty winter soup a creamy texture. This soup is perfect for those lazy, cuddly winter days for that extra nutritional punch..
1. Broccoli florets 1 cup, cleaned
2. Yukon gold potato 1 small, cubed
3. White onions 1 small, finely chopped
4.All purpose flour 2 TBSPs
5. Vegetable broth/water 2 cups
6. Whole milk 1/2 cup
7. Shredded cheddar cheese 1/2 cup
8. Salt & Pepper to season
9. Extra virgin olive oil 1 TBSP
Heat olive oil in a deep pan and saute onions until soft, for about 6 minutes. Sprinkle the all purpose flour and stir continuously for few minutes. Season with salt and pepper and pour the vegetable broth and whole milk. Mix well to incorporate and allow to boil. Once boiling, reduce flame and add the cubed potato and broccoli florets and simmer for 15 minutes. Add the cheese and cook for 2 more minutes. Remove from flame and serve warm with toast or enjoy as itself.
Notes: Sprinkle more grated cheese for some extra flavor while serving.
Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave for 2 minutes.
Featured on Novermber 2014 Malayali magazine..