** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a fairly simple recipe for broccoli and cheese with a slight twist. This recipe makes it into a nice soup that you can play around with adding your own seasonings to taste.
Ingredients:
1 Unit Olive Oil or chili oil
2 Unit Onions med
6 Potatoes Pared &
1 Pint Water
2 Unit Broccoli
8 Ounces Cheddar Cheese add more cheeses if you want it only improves it
1. Heat oil, soften 2 onions and 6 medium potatoes.
2. When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy.
3. Cook for about 20 minutes at a fast simmer. Add another head of broccoli in florets, simmer for another 2/3 minutes.
4. Remove from pan while new broccoli is still crunchy and liquidise.
5. Add about 8 ounces grated mature cheddar to the serving dish and stir until it melts - top with lots of freshly ground pepper.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Cheese, Onion, Olive Oil allergies.
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