Cream of broccoli soup
This warming soup is perfect for your pack-up or a crisp autumnal evening - with a side of crusty bread of course!
SERVES 2 TAKES 30 MINUTES
1 small onion, finely chopped
1 head Co-op British broccoli, cut into florets
750ml vegetable stock, made with 1 stock cube
30g herby cream cheese
1. Heat 1 tbsp olive oil and 10g unsalted butter in a large saucepan and gently soften the onion for about 10 minutes.
2. Add the broccoli and stock, and simmer for 10 minutes until the broccoli is tender.
3. Add the cream cheese, stir in and heat through.
4. Puree the mixture until smooth then season to taste - we like giving it a kick with a hint of chili.