Thick broccoli cheddar soup

What could I make out of broccoli? – exactly this recipe, is what I’d say 🙂
Quick recipe that will satisfy the soup craving, yummy!

Ingredients:
– 1 large onion
– 2 carrots
– 500 g fresh or frozen broccoli
– 30 g flour mixed with 1/2 tsp smoked paprika
– 1 celery stalk
– 1 tbsp butter
– 2-3 cloves garlic
– 100 cheddar cheese (shredded)
– 100 g cottage cheese (blended)
– 600 ml veggie stock
– 200 ml milk

– salt and pepper

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ig: hotnspicymeat

Hello everyone and welcome back to my channel 
today we have a delicious broccoli soup and yes we will use the whole vegetable so there will be no waste here. Start off by cutting half a big onion and two carrots, and for the broccoli itself you can use either a fresh one like I have or you can use the frozen ones. Twist the stem and just guide your knife to do your job and for the florets themselves I will cut them to bite size just so they’re more manageable and the stem I have cut lengthwise and I will cook it in the stock for the soup. To thicken it up I have used 30 g of flour with half a teaspoon of smoked paprika but I have ended up using only half this amount. We also need one celery stalk and make sure you remove those strings so it will be much easier to eat and we will also dice this up real nice. In a big pot 
I have added a tablespoon of butter let it melt I have added both the carrots but half the amount of onion because it was just too much. Season it with a bit of salt mix it around and then add in the celery. Allow it to cook for about 10 minutes and in the meantime we will prepare 100 g of cheddar cheese that we will shred and we will need about 100 g of cottage cheese to be blended. To the vegetables in the pot add about two to three garlic cloves mix it around for for a minute and then add the flour mixture and allow it to cook for about a minute as well. We want the vegetables to be properly covered in the flour and once the flour starts sticking to the bottom of the pan it is time to add the stock. This was about 600 ml but you will see when we add the broccoli in, it barely covers them so you can just kind of see how much you need and you can always just put more water if needed. We will bring this to a simmer and let it cook for about 8 to 9 minutes until the broccoli has softened. You remember how we said that we are going to use the whole vegetable – well we are! Because the stem was cooking in the stock, it has released all the flavors and it’s also now completely soft We will dice it up and add it to the soup and then just cook for the remaining time. Season it with salt and pepper and now it is time to lower the temperature and 200 ml of milk. From this point on it is important that the soup stays warm but it doesn’t boil so the milk doesn’t curdle. We want it to keep warm just so the cheese can melt when we add it so first I have added the cottage cheese I have mixed it around before adding our shredded cheddar. You cannot exactly taste the cheese but you can notice there’s more depth of flavor in the soup and honestly it was wow! Anyway, you just mix in the cheese, let it melt for about a few minutes and then you can decide whether you want the soup to be completely smooth or you can leave it a bit chunky like I have. That way it was much more enjoyable I think because there was still pieces of vegetables and this soup was honestly so so good. Thank you guys so much for watching this video, make sure to like it, subscribe and I will see you next time! BYEEE!