Creamy Broccoli and Cheese Soup

1. 1 Broccoli (frozen)pack 400 g ≈ $1.80 220 g
2. 2 Potatoes≈ $2.15 per kg 90 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Cream 20%pack 500 ml ≈ $3.00 60 ml
5. 5 Hard cheesepack 200 g ≈ $2.64 25 g
6. 6 Vegetable stock cubes to taste
7. 7 Butterpack 180 g ≈ $1.60 8 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop the onion³ into small cubes, peel and cut the potatoes² into bite-sized pieces.

2. Heat the oil in a pot over medium heat, sauté the onion³ for 3–4 minutes until soft but not browned.

3. Add the potatoes², broccoli¹, vegetable stock cube, and 350 ml water, then bring to a boil.

4. Simmer for 15–18 minutes until the potatoes² and broccoli¹ are tender.

5. Blend the soup until smooth, stir in the cream⁴, and return to low heat.

6. Add the grated cheese, salt, and pepper, warming for 2–3 minutes until the cheese melts—do not boil.