Broccoli soup with cheese sandwiches recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 365 calories / serving
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Warm the olive oil in a large saucepan over a low heat. Add the onion and cook, stirring often, for about 8 minutes, until softened but not coloured. Add the garlic and cook for a further minute. 

Now turn up the heat and add the bay leaf, diced potato, broccoli and stock. Bring to the boil then reduce the heat, cover the pan and leave to simmer for 20 minutes, until the vegetables are completely soft. Purée until completely smooth, either in the pan with a handheld blender or by pouring into a standing blender. Reheat before serving. Pour into a thermos flask to keep warm if eating later on.

To make the sandwiches, spread one side of the bread slices with the butter, cover half with cheese and top with the remaining bread, butter side down. Cut into 4 triangles per sandwich to make 8 small triangles in total. Serve with the soup.


Spice up the sandwiches as you wish with salad, chutney or pickle; a little marmite spread on the bread goes particularly well with this soup. The bay leaf helps minimise the ‘broccoli smell’ as the soup cooks.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 1tbsp olive oil
  • 1 onion, roughly chopped
  • 1 garlic clove, chopped
  • 1 bay leaf
  • 1 medium potato, diced
  • 500g broccoli (about 2 heads), roughly chopped, including stalks
  • 1.5L light vegetable or chicken stock
  • 4 slices wholemeal or white bread
  • 1 ½tbsp butter, soft
  • 90g cheddar cheese, coarsely grated
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  • Energy 1530kj 365kcal 18%
  • Fat 19g 26%
  • Saturates 9g 47%
  • Sugars 5g 6%
  • Salt 4.3g 72%

of the reference intake
Carbohydrate 29.1g Protein 16g Fibre 8.4g


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