This warming, nutritious soup is quick to prepare and only requires a single pan.


6 cups vegetable broth

1 diced white onion

6 minced garlic cloves

11/2 cups each of chopped carrots and celery

1tsp dried sage

2 tsp each of dried oregano and thyme

6tbsp butter

2 cups broccoli cut into bite-sized pieces

3 cups potatoes cut into 1.5cm cubes

1/3 cup flour

½ cup heavy cream

1tsp balsamic vinegar

1 400ml tin drained corn

115g grated sharp cheddar

Salt and pepper


  1. Heat butter in a large casserole dish over medium heat and add celery, carrots, onions, and a pinch of salt and pepper. Cook for ten minutes, stirring regularly, until onions turn translucent.
  2. Add oregano, thyme and garlic and cook for another minute, then add flour and cook for a further minute, stirring frequently.
  3. Add some broth to deglaze the pan and stir in corn, potatoes, broccoli and remaining broth. Cover and increase heat to medium-high until simmering. Once it is simmering, reduce heat to low and continue to cook, covered until potatoes are tender, for about ten minutes, stirring occasionally.
  4. Remove from heat, mix in vinegar, cream and cheese, and stir until melted. Serve with more grated cheese and crackers.

Serves 8