I found this online* when I was looking for a broccoli & cauliflower soup recipe, and I’ve hardly changed a thing. It’s nice and simple, and tastes great. I got eight portions (about 190g each) out of these ingredients.

1 large onion (280g) finely chopped
1 Tbs oil
1 stalk celery, finely chopped
1 medium potato (200g) peeled and diced
180g fresh broccoli florets
250g fresh cauliflower florets
1 litre vegetable stock (or water & 3 stock cubes)
2 tsp dried thyme or 1 Tbs fresh thyme leaves
2 small bay leaves
1/4 tsp salt
1/2 tsp fresh ground pepper

Heat the oil in a large saucepan, add the celery and cook gently for 5 min. Add the onion and cook for another 5 min or so until both are soft.

Add the rest of the ingredients, and stir well. Bring to the boil, then reduce heat and simmer with the lid ON for 20 min.

Remove the bay leaves, then blitz the soup with an immersion blender until smooth and creamy.

Serve with grated mature cheddar (if using) and fresh crusty bread.

(Look here if you want to see the original, from The Last Food Blog by Michelle)