Cheesy Broccoli Soup with Mary

Tags: Mary Had a Lot of Lamb

Broccoli and cheese. A match meant to be together.

The soup came together quick and easy with the help of our trusty 'Mary Had a Lot of Lamb' spice blend. It's total herbaceous flavour with notes of sumac and turmeric brightens this already excellent soup combo. 


  • 2 tbsp unsalted butter
  • 1 onion
  • 4 garlic cloves
  • 1 tbsp Big Cove Foods 'Mary Had a Lot of Lamb'
  • 1 tsp salt
  • 2 heads of broccoli
  • 3 1/2 cups stock
  • 2 cups cheddar cheese
  • 1/4 cup heavy cream


  1. Heat a large pot over medium high heat. Melt the butter and cook the onions until softened. Add the garlic, Mary Had a Lot of Lamb and salt until aromatic.
  2. Add in the stock and broccoli and bring to a simmer. Cover and cook for 30 minutes.
  3. Using an emulsion blender, masher or blender, pulse the soup a few times. Do only as much as you would like, you may want to keep some pieces in tact or get it nice and smooth.
  4. Back in the pot add in the cheese and stir until melted and add the cream. Salt to taste.


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