Prep 5 mins
Cook 10 mins
Sooper quick *groan* To tart it up a bit thinly slice the reserved stalk and deep fry to make "crisps" to go on top of the soup
- 1 tablespoon butter
- 2 chopped onions
- 2 heads broccoli, cut into florets
- 1400 ml vegetable stock
- 1 cup grated cheddar cheese
- Melt butter and add onions, soften over a low heat for 5 mins.
- Add broccoli and stock. bring to boil and simmer for 10 minutes puree until smooth.
- return to heat and stir in the cheese until melted.