Roasted Broccoli, Leek& Cheddar Soup with Ham & Pickle Toastie
- 50 min
- Serves 2
- 19 ingredients
20 minutes to prep, 30 to cook. A hearty roasted broccoli, leek and cheddar soup paired with a melty ham and pickle toastie. The soup is brightened by roasted lemon and mustard, while the sandwich adds a crunchy, cheesy bite. Perfect for a cozy lunch or dinner.
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Method
Soup: Slice the leek into rounds and chop the broccoli florets; season the vegetables with salt and pepper.
Roast the seasoned broccoli and leeks on a tray for 15‑20 minutes until nicely browned.
Transfer the roasted vegetables to a blender, add minced garlic, mustard paste, the green liquid, and roasted lemon; blend until smooth.
Heat the blended mixture in a pot, stir in grated cheddar and shredded mozzarella, and adjust seasoning with additional salt and pepper.
Ladle the hot soup into bowls, garnish with croutons or cheese crumbles, chopped green herbs, and a final sprinkle of salt and freshly ground pepper.
Toast the sourdough bread slices.
Spread the grainy condiment onto one slice of bread.
Layer the spread slice with two pickle slices, ham slices, and a generous amount of grated cheddar and shredded mozzarella.
Grill or toast the assembled sandwich until the cheese melts and the bread is golden.
Serve the soup alongside the ham & pickle toastie.
Tips while you cook
- Roast vegetables first
- Roast the broccoli and leeks before blending to develop a deeper flavor.
- Blend before heating
- Combine the roasted vegetables with garlic, mustard, stock and lemon, then blend smooth before heating the soup.
- Toast bread before assembling
- Toast the sourdough slices first.
- Grill until cheese melts and bread is golden
- Grill the assembled sandwich until the cheese fully melts and the bread reaches a golden color.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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