The unapologetic,
taste of
Pilgrims Choice.

The Recipes

Broccoli and cheddar soup


  • 1 onion finely chopped
  • 170g peeled potatoes chopped into a small dice
  • 1 tbsp vegetable oil
  • 450g broccoli
  • Salt and pepper
  • 850 ml chicken stock (vegetable stock can be used as well if preferred)
  • 175g Pilgrims Choice Extra mature Cheddar grated (leave some back for the end)
  • 2 spring onions finely sliced


  1. In a large saucepan pop in the onions and soften.
  2. Now add in all the other ingredients remembering to leave some grated cheese until the end.
  3. Bring to the boil and simmer until all the vegetables are soft.
  4. Pop 3/4 of the ingredients into a blender and whizz until smooth
  5. Pop these back into the pan, give a good stir and re heat if necessary.
  6. Serve into a bowl and sprinkle over some more cheese and the spring onions
  7. Serve with a wedge of cheesy garlic bread.