INGREDIENTS
2
Bay leaves, small dried
180 g
Broccoli florets
250 g
Cauliflower florets
1
medium stalk Celery
1
Floury white potato, medium
1
Onion, large
1 tbsp
Thyme, leaves
1 l
low sodium vegetable stock
1/2 tsp
Black pepper, freshly cracked
1/4 tsp
Sea salt
1 tbsp
Olive oil
1
Bread, Crusty
1
Mature cheddar cheese