Broccoli and Potato Soup with Cheese, Honey and Thyme-Stuffed Bread

A velvety broccoli and potato soup served with a hollowed bread loaf stuffed with melting cheddar, honey, and thyme.

Vegetarian Soup Comfort Food Quick Broccoli

Estimated Nutrition

Calories

1642.5

kcal / serving

1642.5 kcal total

Carbs

108.5g

per serving

108.5 g total

Fat

115.8g

per serving

115.8 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

For the soup

Cheddar Cheese

Chopped

Double Cream

To drizzle/garnish

GrainsCereals

0.5

piece

Country White Bread

Small loaf

Liquids

400

Vegetable Stock

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Thyme

Fresh, chopped

OilsFats

Olive Oil

For the soup

Olive Oil

For the bread

Other

tbsp

Honey

Vegetables

0.5

piece

Onion

Chopped

0.5

piece

Potato

Peeled and chopped

head

Broccoli

Chopped

Method

Serve soup garnished with a drizzle of cream alongside the stuffed bread.

Heat olive oil in a frying pan and fry onion and potato for 4 minutes until softened.

Add broccoli and stock, bring to the boil, and simmer for 6 minutes until tender.

Stir in cream, season, and liquidise with a stick blender until smooth.

Hollow out the loaf, season, and drizzle with oil.

Fill bread with cheese, thyme, and honey, then bake for 5 minutes until cheese melts.

Preheat the oven to 180°C.