This warming, nutritious soup is quick to prepare and only requires a single pan.
6 cups vegetable broth
1 diced white onion
6 minced garlic cloves
11/2 cups each of chopped carrots and celery
1tsp dried sage
2 tsp each of dried oregano and thyme
2 cups broccoli cut into bite-sized pieces
3 cups potatoes cut into 1.5cm cubes
1/3 cup flour
½ cup heavy cream
1tsp balsamic vinegar
1 400ml tin drained corn
115g grated sharp cheddar
Salt and pepper
- Heat butter in a large casserole dish over medium heat and add celery, carrots, onions, and a pinch of salt and pepper. Cook for ten minutes, stirring regularly, until onions turn translucent.
- Add oregano, thyme and garlic and cook for another minute, then add flour and cook for a further minute, stirring frequently.
- Add some broth to deglaze the pan and stir in corn, potatoes, broccoli and remaining broth. Cover and increase heat to medium-high until simmering. Once it is simmering, reduce heat to low and continue to cook, covered until potatoes are tender, for about ten minutes, stirring occasionally.
- Remove from heat, mix in vinegar, cream and cheese, and stir until melted. Serve with more grated cheese and crackers.