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Broccoli and potato soup with cheese, honey and thyme-stuffed bread

Make Broccoli and potato soup with cheese, honey and thyme-stuffed bread at home with Olive Oil, Honey, and Double Cream To Drizzle. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the soup, heat the olive oil in a frying pan and gently fry the onion and potato for 3-4 minutes, or until the onion is softened.

2. 2

   Add the broccoli and stock.

3. 3

   Bring to the boil, then reduce the heat and simmer gently for 5-6 minutes, or until the potato and broccoli are tender.

4. 4

   Stir in the cream and season, to taste, with salt and freshly ground black pepper. Liquidise using a stick blender until smooth.

5. 5

   For the bread, hollow out the middle of the loaf and season well with salt and freshly ground black pepper.

6. 6

   Drizzle over the oil, sprinkle in the cheese and thyme and finally drizzle in the honey.

7. 7

   Place into the oven to bake for 4-5 minutes, or until the cheese is beginning to melt.

8. 8

   Serve alongside a bowl of the soup, garnished with a drizzle of cream.