Roasted Broccoli and Cheddar Soup

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil 

2 cloves garlic left in skins

1 small head broccoli, cut into florets 

1 large potato, peeled and diced  

1L chicken or vegetable stock 

400ml water 

1 large handful baby spinach

150g creme fraiche 

100g cheddar, freshly grated

chilli flakes, to garnish (optional)

Salt and pepper 

Method

Preheat the oven to 180°C. Arrange broccoli and garlic onto a tray. Drizzle over olive oil and season with salt. Roast for 20-25 minutes until broccoli is tender.

Add cooked broccoli and potato into a pot along with the garlic that has been squeezed out of the skins and cover with stock and water. Bring to the boil and cook for a further 10-15 minutes or until potatoes are tender.

Add spinach and turn the heat off to allow the spinach to wilt for a few minutes. Use a stick blender to blend and then add the cheese and creme fraiche (reserving a splash to garnish) and blend again until silky smooth.

Serve soup in shallow bowls with dollop of creme fraiche, cheddar, freshly cracked pepper and chilli flakes.