Broccoli and Cheddar Soup
30 mins
Ingredients
- 1 tsp olive oil
- 1 clove garlic, peeled and crushed
- 100g dried green lentils
- 100g broccoli florets
- 280ml skimmed milk
- salt and pepper
- 20g yoghurt, such as greek, natural, soya
- 40g cheddar cheese, grated
Method
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, add the yoghurt and top with the cheddar to serve.
Tips
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.