On a cold and miserable winter day, there’s nothing quite as warming as a big bowl of steaming hot creamy soup. This one is easy to prepare, and full of flavour.
Ingredients
2 T butter
0.5 red onion, diced
1 t garlic, crushed
1 stalk celery, diced finely
2 T vegetable bouillon
4 cups water
4 small potatoes, peeled and cubed into small pieces
600 g frozen broccoli pieces
3 T cornstarch
0.25 c half and half
1.5 c coconut milk beverage or 2% milk
3 cups shredded white cheddar cheese
salt, pepper and red pepper flakes to taste
Instructions
- In a large pot saute celery, onion and garlic in butter.
- Add bouillon powder and water. Bring to a boil.
- Add potatoes, bring to a boil again, lower heat, cover and simmer for about 10 minutes.
- Add milk and broccoli, cover and simmer for an additional 10 minutes.
- While simmering, combine cornstarch and half and half in a glass and whisk till smooth and combined with no lumps.
- When potatoes and broccoli are tender, but not mushy, carefully puree about 2 cups of the soup and return it to the pot.
- Add cheese, stir until it is all melted. Add salt, pepper, and red pepper flakes to taste. Bring back up to a boil.
- Add cornstarch mix and remove from burner, stir until thickened. Serve hot.
Plum Hill 