Two Broccoli Soup With Cheesy Toasts

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Peel and roughly chop your brown onion[s]

Peel and roughly chop your garlic

Take some butter out of the fridge and set aside to soften

Heat a large pot (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and garlic and cook for 5-6 min or until softened

Cut your broccoli (save the Tenderstem for later!) into small florets and chop the stem[s] into bite-sized pieces

Peel and roughly chop your potato[es]

Dissolve your vegetable stock mix in 750ml [1.2L] [1.5L] boiled water

Once the onion and garlic have softened, add the chopped potato, broccoli stems, florets and vegetable stock to the pot

Bring to the boil over a high heat and cook, covered, for 8-10 min or until everything is tender and cooked through

Meanwhile, add your Tenderstem broccoli to one side of a tray, then drizzle with olive oil, season with a pinch of salt and give everything a good mix up

Tip: Cooking for 3 or more? Use two trays!

Put the tray[s] in the oven for an initial 5 min

Grate your cheddar cheese

Cut your ciabatta[s] into 4 slices per person

Remove the tray[s] from the oven and add the sliced ciabatta to the other side, then spread the sliced ciabatta with the softened butter and top with the grated cheese

Return the tray[s] to the oven for a further 10-12 min or until everything is cooked through and the cheese has melted – these are your cheesy toasts and roasted Tenderstem broccoli

Once cooked, blitz the soup with a (stick) blender until smooth

Stir through your natural yoghurt and season with a pinch of salt and a generous grind of black pepper – this is your broccoli soup

Chop your chives finely