Recipe by Sarah Graham

by Tia

Serves 4 

Prep. + cooking time: 30 minutes  


  • 1 tablespoon olive oil
  • 250 g leeks, roughly chopped
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon dried mixed herbs
  • 1 large head broccoli, trimmed and roughly chopped
  • 3 cups good quality vegetable stock
  • 1 cup milk 
  • 1 cup grated mature cheddar
  • Salt and black pepper, to taste

For the camembert and caramelised onion soldiers

  • 8 slices of your favourite bread
  • 1 jar caramelised onion marmalade
  • Camembert cheese, sliced
  • Butter

To serve (optional)

  • toasted mixed seeds + chopped fresh Italian parsley
  • a sprinkling of grated hard cheese


  1. Heat the olive oil in a large pot over medium heat. Add the leeks and onion, and cook for 8–10 minutes, or until softened. Add the garlic and mixed herbs, and cook for another minute.
  2. Add the broccoli, stock and milk, and simmer for another 15 minutes, or until the broccoli is tender and can be easily pierced with a knife. Remove from the heat and stir through the grated cheddar. Allow the mixture to cool slightly, then blend to your desired consistency and season to taste.
  3. Meanwhile, prepare the soldiers. Make 4 sandwiches filled with onion marmalade and slices of camembert. Lightly butter the outside of each sandwich and fry in a non-stick pan until the cheese is melted and the bread is golden on both sides. Cut each sandwich into soldiers and serve immediately with bowls of the hot soup.

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