Cheddar and Broccoli Soup

Fry the garlic and most of the spring onions in the oil for 3 mins to soften. Add the potato and the broccoli stalk to the pan, pour in the stock and cook for 10 mins until the potato has started to soften. Add the broccoli florets and cook for 5 mins, then remove from the heat and stir in the spinach.
Blitz the soup with a hand blender until smooth. Return to the heat and stir through 50ml of milk and half the cheese, then heat for 2 mins until the cheese has melted. Divide the soup between bowls and garnish with more grated cheese and some chopped spring onion.

20 mins

2 serving

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