Broccoli is much tastier if you turn it into a autumn soup that only costs £5 to make

Broccoli is one of the best vegetables to eat in autumn, as it is packed with vitamins that can help strengthen the immune system and ward off seasonal colds. However, this green vegetable can be quite divisive as many people have only ever eaten boiled broccoli cooked in water, but it actually really flavourful if it is prepared properly.

I used to absolutely hate broccoli, but that changed once I became an adult and started cooking for myself, as it can have a sweet and nutty flavour if you roast or stir-fry it.It is also a brilliant addition to soups, and I am convinced that even the fussiest of eaters will enjoy it when it is made into a simple, cheesy broccoli soup. Cheesy broccoli soup is my favourite comfort dish and I love making it as soon as September arrives as I always associate it with the beginning of autumn.

It is packed with fresh vegetables in a creamy and buttery cheese sauce that makes a really indulgent way to eat your greens.

What I really love about this recipe is that it is really cheap to make and you likely have most of the ingredients already in your kitchen.

How to make cheesy broccoli soup

Ingredients

• 300g of broccoli florets
• 200g of cheddar cheese (grated)
• 50g of unsalted butter
• 30g of plain flour
• One carrot (chopped up)
• One white onion (chopped up)
• Three garlic cloves (minced)
• 400ml of semi-skimmed or whole milk
• 400ml of vegetable stock (boiled water and stock cube)
• A teaspoon of Dijon mustard
• Salt and pepper

Recipe:

To begin, place two tablespoons of butter in a pan and place the stove on a medium heat. Once the butter has melted, add the onions and season with salt and pepper.

Let the onions cook slowly for roughly five to seven minutes until they are soft and starting to turn golden. Then, reduce the heat, add the garlic, and let it cook for around two minutes.

Add the flour, and stir until it is fully mixed in to the vegetables, and then pour the milk into the mixture. For a thicker sauce, add more flour or add more milk to help thin it out.

Pour in the vegetable stock, keep stirring until there are no lumps and then add the mustard, broccoli and carrots. I usually keep the broccoli florets whole, but you can chop them up if you wish.

Let soup simmer way for 10 minutes or until the broccoli is soft and can be pieced with a fork. Then, add the cheddar cheese and stir until it has fully melted.

Season with pepper again if you wish, and your rich cheesy soup brimming with tender broccoli is ready to serve.