Broccoli and Cheddar Soup

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 mins

1 head - broccoli

1 small - onion

2 medium - red-skinned potatoes

1 oz - plain flour (all-purpose flour)

26 fl oz - vegetable broth

¼ teaspoon - freshly grated nutmeg

4 oz - strong Cheddar

1 teaspoon - Worcestershire sauce

12 fl oz - fat free (light) evaporated milk

- salt and pepper

2 - spring onions (a.k.a. scallions or salad onions)

Remove the florets from the broccoli and coarsely chop them. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the tender stems and set aside separately. Peel and finely chop the onion and wash and dice the potato (leaving on the skin). Grate (mince) the Cheddar and thinly slice the spring onions.
Using either non-stick cooking spray or a small knob of butter, grease a large pan and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring often for 7-10 minutes until softened. Add the flour and cook for about 2 minutes, stirring all the time, until it becomes lightly toasted. Stir in the broth and bring to a boil then reduce the heat and simmer for 12-15 minutes, stirring occasionally, until it has thickened and the vegetables are tender.
Meanwhile, combine the broccoli florets and 4¼fl oz (125ml) water in a small saucepan. Bring to a boil, cover and continue to cook at a rolling boil for about 5-6 minutes until the florets are bright green and crisp-tender. Add the florets along with their cooking water to the soup and grate in the nutmeg. Stir to combine then remove from the heat. Stir in the Cheddar, Worcestershire sauce and evaporated milk, season with salt and freshly ground black pepper, garnish with the spring onions and serve immediately.