This soup combines virtue and vice in one delicious package!
Now the trick to make sure this soup is as healthy as it is delicious is to use the cheddar and bacon as a *GARNISH*. That means adding just enough to boost the flavout - a sprinkle and not an avalanche!
2 heads of broccoli, cut into florets (Note you can use the stalk for this recipe too - just peel off the tough outer layer and chop finely!)
2 cups frozen peas
1 large white or yellow onion (if your onions are smallish, use two), peeled and diced
OPTIONAL 1 - 2 cloves garlic, crushed (depending on how much you love garlic)
3-4 cups stock
4 rashers lean bacon, diced
100g low fat cheddar cheese, grated
1 tablespoon olive oil
Salt and pepper
Place diced bacon in a small frying pan and cook over low heat while you are making your soup.
Keep an eye on it and remove from heat if it looks like it is overcooking.
Broccoli and Green Pea Soup
Place olive oil, onion and garlic in a large saucepan and cook over low-medium heat until onion is translucent
Add 3 cups stock and increase heat until simmering
Add broccoli florets and simmer for 10 minutes
Add frozen peas and simmer for a further 10-15 minutes, or until broccoli has softened.
At this point you might want to add a fourth cup of stock, depending on how thick you want your soup to be.
Remove from heat and blend with a stick blender or in a high speed blender. How long you blend it for will depend on whether you want a smooth or chunky soup.
Taste your soup and add salt and pepper to taste.
Ladle soup into bowls and garnish with cheddar cheese and diced bacon.
Remember: garnish, NOT avalanche! :o)