Ingredients
- 3 tbsp unsalted butter
- 2 onions, coarsely hopped
- 4 garlic cloves, coarsely chopped
- ½ tsp crushed red chilli flakes
- Salt
- Freshly ground black pepper
- 1-2 heads of broccoli, chopped into 2cm pieces (including stalks)
- 2 medium potatoes, peeled and chopped into 2cm pieces
- 2 cups cheddar cheese, grated
- ½ cup plain Greek yogurt
Method
Melt butter in a pot over medium-low heat. Add onion, garlic, and red chilli flakes, then season with salt and black pepper. Stir to combine, then cover pot and cook for 8–10 minutes. Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 tbsp salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender, around 20–25 minutes. Add broccoli florets to pot, cover, and cook for 5 minutes. Blend until smooth. Add cheddar cheese and stir until smooth. Remove soup from heat and stir in the yogurt. Season with black pepper and salt. Serve with crusty sourdough bread.
