2 tbsp butter (or olive oil)
1 large onion, chopped
2 cloves garlic, crushed (or 2 tsp pre-crushed garlic)
1 large head broccoli, chopped (include the stalks to save waste and add flavour)
1 large potato, peeled and diced
1 ltr chicken stock
150 g blue cheese (optional)
Melt butter (or heat oil) in a large pot. Add onions and garlic and cook until soft. Add broccoli, potato and chicken stock. Bring to the boil, then simmer until vegetables are soft. Blend until smooth. Crumble the cheese and stir through the soup. (If you don’t like blue cheese, just omit and serve as broccoli and potato soup.) Delicious served with a dollop of sour cream.