Broccoli and Cheese Soup

• A couple glugs of olive oil
• 1 carrot chopped fine
• ½ cup chopped onion
• ½ red bell seeded and chopped
• 2 cloves of minced garlic
• 2 tbsp flour
• 2 cups Vegetable Stock
• 1 ½ cups broccoli florets
• 1 potato cubed
• ¼ tsp celery seed
• 2 cups milk
• 2 cups grated cheddar cheese
• ¼ tsp dry mustard seed
• Salt and Pepper to taste

 

1. Add the olive oil, onions, and garlic to a Dutch oven. Once the onions start to look translucent, add red bell and carrots. Stir until vegetables are tender (about 10 minutes)
2. Add flour and mix. Add stock and whisk
3. Add the broccoli, potato and celery seed
4. Bring to a boil, reduce heat and cover. Simmer for 10 minutes
5. Stir in milk. Once the soup has reached ‘warm’ add the cheese and dry mustard
6. Ladle into bowls, top with a dash of grated cheese and serve with crusty cheese pita triangles