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Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese
Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese

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Using your best judgment is another one of the many ways you could make healthy choices out of a lunch menu. This can be best done by analyzing meal pictures on a single menu. It is also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, make sure you ask for a lesser amount.

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Even when after taking the aforementioned approaches, you’re not able to locate satisfying healthy meals in your own lunch menu, then you might want to purchase a healthy side dish or drink. Water is an excellent choice, particularly when compared to soda. Salads make excellent side dishes, especially those that are consumed without a salad dressing or dressing salad dressingtable. Of course, you will want to take extra steps to ensure that you choose a healthy mealbut should you opt to forgo low calories for taste, then require additional actions to make certain that you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to copy of broccoli and pea soup with chorizo and cheddar cheese recipe. You can have copy of broccoli and pea soup with chorizo and cheddar cheese using 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
  1. Take 1/2 head broccoli, cut into florets (about 150-200g)
  2. Get 140 g petit pois
  3. You need 25 g basil
  4. Use 1/2 onion - sliced
  5. Use 2 clove garlic, roughly chopped
  6. Get 400 ml vegetable stock (can be made with bouillon powder)
  7. Prepare Olive oil
  8. Use to taste Salt + pepper
  9. Prepare 100 g chorizo (optional)
  10. Take 1 beetroot (peeled and soaked)
  11. Get Small chunk of feta
  12. Prepare 1 spring onion
Steps to make Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
  1. In a deep soup pot, heat up some olive oil. Fry the onions and garlic until lightly brown, then add in the broccoli, peas, and basil. Cover and stir occasionally for about 10 minutes.
  2. Pour in the stock and bring to a boil. Then let it simmer for 20 minutes.
  3. When the broccoli is tender, remove the pot from the hob. Let the soup cool briefly before pureeing with hand blender (or blend in batches in a free standing blender)
  4. Return the pureed soup to a clean pan to heat through. Season with salt and pepper. Serve up and add a small ring of olive oil a crack of pepper and the chorizo and feta.

Although it's pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered. Serve warm with extra cheddar cheese. What should I top my Broccoli Cheddar Soup with?

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