Broccoli and Cheddar Soup

Ingredients

Serves 1

• 1 tsp olive oil
• 100g green lentils
• 100g broccoli florets
• 280ml skimmed milk
• Salt and pepper
• 40g cheddar cheese, grated
• 20g yoghurt, such as greek, natural, soya

Method

Heat the oil in a saucepan, add the garlic and fry for a minute until softened. Stir in the lentils, pour over enough boiling water to cover by a couple of centimetres then bring to the boil and cook for 15 minutes.

Add the broccoli and milk then simmer for 5 minutes until the broccoli is soft. Remove from the heat, season to taste then pour everything into a liquidiser and blend until smooth. Pour into a warm soup bowl, top with the cheddar and yoghurt then serve.

• Family friendly
• Good for batch cooking
• Good for freezing

Tip

The best way to freeze this soup is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it'll defrost far more quickly and also take up less freezer space.

A banging recipe from The Body Coach app!