Ingredients

Method

• 1 T olive oil
• 1 T butter
• 2 cloves garlic, chopped
• 1 onion, chopped
• 2 heads broccoli, broken into pieces
• 1 large potato, peeled and chopped
• 2 cups vegetable or chicken stock
• 120 g Cheddar, grated
• 1⁄2 cup cream
• sea salt and freshly ground black pepper, to taste
For the chimichurri:
• 4 T olive oil
• 3 T red wine vinegar
• 1 t garlic, minced
• 15 g Italian parsley, chopped
• 2 T celery leaves, chopped
• 1 red chilli, chopped
• 1 T lemon juice
• salt, to taste

Method

Ingredients

1. Heat the oil and butter in a saucepan. Add the garlic, onion, broccoli and potato. Cook over a medium heat for 5 minutes.

2. Add the stock, cover and simmer for 10 minutes. Cool and blend in batches. Return to the saucepan, add the cheese and cream and heat through. Serve with a spoonful
of chimichurri.

3.  To make the chimichurri, blend all the ingredients together except the salt. Season to taste.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau