This recipe makes a highly nutritious soup which is taken to another level with the addition of good cheddar cheese. Try and get your hands on some good quality cheese for this one as it will make all the difference to the taste of the soup.

Serves 4
a good knob of butter
2 cloves of garlic, finely chopped
1 large onion, finely chopped
1 large potato, peeled and diced
1 large head of broccoli, broken into florets
1 litre vegetable stock
100g cheddar cheese, grated
sea salt and freshly ground black pepper to season

Add the butter to a medium pot over a medium heat until it begins to foam. Add in the onion, garlic and potato and fry gently until the onion is soft. Add in the broccoli and stir through. Pour in the stock and bring to the boil. Lower the heat and simmer for 10 minutes or until the broccoli is tender. You check this by piercing it with a fork. Take the pot off the heat and, using a hand blender, blitz until smooth. Season with sea salt and ground black pepper and stir through half the cheddar cheese and taste.

Serve the soup in deep bowls with crusty bread and an extra sprinkling of cheddar cheese.