Heat 1 tablespoon Olive oil in a large pan and cook 1 Onion, 2 Garlic clove and 1 Potato for 3 minutes.
Add 800 ml Vegetable stock, 1 teaspoon Wholegrain mustard and 1 pinch Sea salt and black pepper. Simmer for 2 minutes.
Add 200 ml Semi-skimmed milk and 1 head Broccoli and cook for 10 minutes.
Blend until smooth, then stir in 60 g Mature cheddar.
Pour into bowls and top with more grated cheddar (optional).
Notes
You could add some cauliflower too to use a mixture of vegetables.
Prefer a stronger flavour? Use Stilton instead of mature cheddar.
If you are making this for young kids, mix some little bits of pasta in to it, to make more of a pasta soup stew.
You could make this vegan by using almond/soya milk and vegan cheese.
Try using shallots instead of onions for a sweeter flavour.
Top with some toasted seeds to add some crunch.
Give this a green spinach boost by adding some spinach to it. It will make it a really vibrant green colour too.
Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to explode.