Shwetha Bhatia

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)


Freshly ground black pepper

Fresh cream and lemon wedge


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.