Broccoli and cheddar soup

Method

1. Cut the broccoli into florets and finely chop the stalk. Heat a dash of vegetable oil in a large pan and cook the chopped onion, garlic and broccoli stalk until soft (about 6 minutes). Add the potato and broccoli florets, pour in the stock and simmer for 20 minutes.
2. After 20 minutes add the cheese then use a stick blender to whizz the soup until smooth. Taste and season with salt and vinegar or lemon juice, then serve.