Yorkshire Wensleydale Cheese, Cauliflower and Broccoli Soup

A delciously cheesy soup, perfect all-year round!

Ingredients

• 115g Yorkshire Wensleydale cheese, crumbled
• 1 tablespoon sunflower oil
• 1 small onion, finely chopped
• 350g cauliflower florets
• 350g broccoli florets
• 1.1ltr vegetable stock
• 25g plain flour
• 2 tablespoons milk
• ½ teaspoon grated nutmeg
• 200g cream cheese
• Salt and pepper

Method

1. Step 1. Heat the oil in a large pan and soften the onion.
2. Step 2. Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.
3. Step 3. Mix the flour and milk together then add to the cauliflower and broccoli mixture. Blend to your desired consistency
4. Step 4. Add the cream cheese and the Yorkshire Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
5. Step 5. Season to taste and enjoy!

Print