Broccoli and sweet potato soup

WHOLESOME, healthy and wonderfully tasty, this hearty soup is quick to put together and perfect for a quick lunch or chilly evening supper.

Ingredients: 30g butter 375g broccoli florets, roughly chopped

1 small potato, white or sweet, peeled and cut into cubes 1 onion chopped 1 tbsp plain flour 500ml chicken or vegetable stock 100g Stilton cheese 300ml milk 100ml crème fraiche Freshly ground black pepper and salt to taste

Recipe:

Over a low heat melt the butter in a large, deep frying pan, add the broccoli, potato and onion. Cover the pan and cook for about eight minutes, stirring from time to time to prevent browning.

Stir in the flour, after a minute add a little of the stock, blend thoroughly before stirring in the remaining stock.

Cover the pan again and gently simmer on a very low heat for 25 minutes. Remove from the heat and allow to cool before blending with a potato masher to a thick consistency.

Crumble the cheese into small pieces and add to the soup along with the milk, stir to combine and simmer for five minutes.

Just before serving add a little crème fraiche and season to your taste. Enjoy!

Why broccoli and sweet potato? Both very high in antioxidants and rich in a variety of vitamins and minerals including Vitamin C, potassium, manganese.

Broccoli is known as one of the most powerful vegetables in the world! Also high in protein, Vitamin K1, Folate, and Iron. Sweet potatoes, if chosen, provide an excellent source of betacarotene, Vitamin A, B6, B5 and Vitamin E.

● Lesley is studying nutrition & health at Edge Hill University and with husband Roberto owns Roberto’s Italian on Southport’s Ocean Plaza. For more of her recipes go to: Facebook.com/ robertossouthport or www. robertositalian.co.uk