Broccoli and Cheddar Soup


Serves 1

  • 1 tsp olive oil
  • 100g green lentils
  • 100g broccoli florets
  • 280ml skimmed milk
  • Salt and pepper
  • 40g cheddar cheese, grated
  • 20g yoghurt, such as greek, natural, soya


Heat the oil in a saucepan, add the garlic and fry for a minute until softened. Stir in the lentils, pour over enough boiling water to cover by a couple of centimetres then bring to the boil and cook for 15 minutes.

Add the broccoli and milk then simmer for 5 minutes until the broccoli is soft. Remove from the heat, season to taste then pour everything into a liquidiser and blend until smooth. Pour into a warm soup bowl, top with the cheddar and yoghurt then serve.

  • Family friendly
  • Good for batch cooking
  • Good for freezing


The best way to freeze this soup is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it'll defrost far more quickly and also take up less freezer space.

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