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We hope you got insight from reading it, now let’s go back to vickys broccoli & cauliflower cheese soup, gf df ef sf nf recipe. To cook vickys broccoli & cauliflower cheese soup, gf df ef sf nf you need 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Vickys Broccoli & Cauliflower Cheese Soup, GF DF EF SF NF:
- Use 450 g of broccoli florets.
- Get 300 g of cauliflower florets.
- Provide 1 of medium carrot, sliced.
- Use 1 of small onion, chopped.
- Take 1 of medium white potato, chopped.
- Prepare 900 ml of vegetable stock.
- You need 1 of good handful spinach.
- Provide 450 ml of light coconut milk.
- Take 140 g of cheddar-style cheese (I use Violife soy-free vegan).
- Provide of black pepper as required.
Steps to make Vickys Broccoli & Cauliflower Cheese Soup, GF DF EF SF NF:
- Put the vegetables and stock in a large pan and simmer until the vegetables are soft, around 15 minutes, adding the spinach to wilt in a few minutes before the end of cooking.
- Let cool slightly then puree smooth.
- Stir in the milk and simmer gently, covered for 5 – 10 minutes until thickening.
- Add the cheese and stir in until melted. Don't boil or the cheese will go stringy.
- Season and serve immediately. I served with Tescos free-from cheese nachos.
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