Broccoli Soup With Cheese Toasties
In this comforting recipe, velvety potato and broccoli soup meets crunchy cheese toasties for the perfect winter warmer. The creamy soup is packed with flavor, while the gooey, cheesy toasties are a delightful complement. A cozy and satisfying dish to enjoy on a chilly evening.
— Constant Cookbook
Ingredients
- 1 large potato , diced
- 1.2l chicken or vegetable stock
- 400g broccoli , chopped into florets
- 7 slices bread
- 175g cheese , grated - Cheddar, Red Leicester or any blue cheese
- 1 egg , beaten
- 3 spring onions , chopped
- few drops Worcestershire sauce
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
- Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 464 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.28 milligram of sodium
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