Guest Article by Dietician Shwetha Bhatia
Roasted Broccoli and Cheddar Soup
Ingredients: Serves 4
2 tablespoons oil, divided
1 medium spring onion, white and light green parts thinly sliced
1 medium potato
1 large bunch broccoli (about 2 pounds), cut into small florets and stems discarded or saved for another use
6 cups water or chicken stock
1 cup shredded cheddar cheese (120g)
Salt
Freshly ground black pepper
Fresh cream and lemon wedge
Method:
Arrange a rack in the middle of the oven and heat to 450°F.
Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.
Add the broth or water and potato to the pot and bring to a boil. Spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.
Once the soup is boiling, add the broccoli and return to a boil.
Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup in a blender.
Add the cheese and stir until melted. Taste and season with salt and pepper as needed.
Serve topped with a small dollop of fresh cream, or a squeeze of lemon.