Chilly evenings are definitely calling for a warming bowl of soup. This recipe only takes 25 minutes to make and only requires 5 minutes of your time when preparing the veggies and blending it into the right texture.
This recipe is vegetarian, but you can make it vegan by leaving the double cream out and using vegan stock and vegan cheese (I can highly recommend Violife Epic Mature Cheddar, it tastes yummy!).
1 medium sized broccoli
Half brown onion
2 cloves garlic
1l chicken stock
100ml double cream
Grated cheddar cheese to serve (optional)
Peel and cut the vegetables and cook them in the stock for about 20 minutes in a pot.
Pour the veggies with the stock in a blender or food processor and pulse until creamy and no chunks remain.
Pour the soup back to the pot, add the double cream and cook for another 2-3 minutes. Season with salt and pepper to taste.
Add some cheddar cheese to a bowl and ladle the soup on top. Give it a stir to melt the cheese and serve with a pinch of nutmeg on top.