Recipe of Speedy Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese
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The ingredients needed to cook Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
- You need 1/2 head of broccoli, cut into florets (about 150-200g).
- Prepare 140 g of petit pois.
- Take 25 g of basil.
- Provide 1/2 of onion - sliced.
- Take 2 clove of garlic, roughly chopped.
- You need 400 ml of vegetable stock (can be made with bouillon powder).
- Prepare of Olive oil.
- Provide to taste of Salt + pepper.
- Provide 100 g of chorizo (optional).
- You need 1 of beetroot (peeled and soaked).
- Take of Small chunk of feta.
- You need 1 of spring onion.
Instructions to make Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
- In a deep soup pot, heat up some olive oil. Fry the onions and garlic until lightly brown, then add in the broccoli, peas, and basil. Cover and stir occasionally for about 10 minutes..
- Pour in the stock and bring to a boil. Then let it simmer for 20 minutes..
- When the broccoli is tender, remove the pot from the hob. Let the soup cool briefly before pureeing with hand blender (or blend in batches in a free standing blender).
- Return the pureed soup to a clean pan to heat through. Season with salt and pepper. Serve up and add a small ring of olive oil a crack of pepper and the chorizo and feta..
Although it's pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered. Serve warm with extra cheddar cheese. What should I top my Broccoli Cheddar Soup with?
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