Cheesy Vegetable Dinner Medley Recipe

About this recipe

A hearty and diabetic-friendly vegetable medley featuring broccoli, carrots, and cauliflower in a creamy, cheesy corn soup base. Perfect for a satisfying dinner solution.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• 450G Pack'D Organic Super Sweet Sweetcorn
• 250G Holland & Barrett Nutritional Yeast Flakes

Instructions

1. 1. In a large saucepan, combine 1 can of corn soup and 1/2 cup of low-fat milk. Heat over medium heat, stirring often, until the mixture begins to boil.
2. 2. Add 2 cups of chopped broccoli, 1 cup of sliced carrots, and 1 cup of cauliflower florets to the saucepan. Stir well to combine.
3. 3. Return the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the vegetables cook for 20 minutes, stirring occasionally, until they are tender.
4. 4. Stir in 1/2 cup of shredded reduced-fat cheddar cheese until it is fully melted and the mixture is creamy.
5. 5. Heat the dish through for an additional 2-3 minutes, stirring occasionally, then remove from heat.
6. 6. Serve the vegetable medley warm as a comforting and nutritious dinner option.