The croutons will blow your minds, MOB.
Whack the croutons under the grill if they don’t start browning up after 30 minutes.
Cooking Time (includes preparation time): 50 Minutes
Butter - £1.60
White Baguette - £0.45
Vegetable Stock - £0.50
1 Brown Onion - £0.16
2 Potatoes - £0.66
2 Leeks - £1.00
1 Broccoli - £0.55
200g Saint Agur - £1.55
Total Cost – £6.47 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F
Roughly chop your leeks, potatoes, onion and broccoli.
Into a deep saucepan, add a large knob of butter. Then add the broccoli stalks, the potatoes, the leeks and then onion. Fry for 8 minutes until beginning to soften, and then add your broccoli heads. Mix everything in, and then pour in 800ml of vegetable stock.
Cover the pan with a lid and cook on a medium heat for 15 minutes or until the vegetables are soft.
In the meantime, get on with your croutons. Cut discs out of your baguette, and then spread 100g of the Saint Agur on the bread. Line up your croutons on a baking tray and place in the oven for 30 minutes or until crisp and golden.
Back to the soup. Once the vegetables are cooked through, remove the lid. Crumble in the rest of your Saint Agur, season with salt and pepper and then blitz with a hand blender until smooth.
Serve the soup in bowls with the crispy croutons and any leftover cheese on top. Enjoy!