Quick broccoli & Cheddar soup

Heat the butter or oil in a large saucepan, add the salad onions with a pinch of salt and cook gently for 3 minutes until starting to soften. Add the potatoes and vegetable stock and season well. Bring to the boil then simmer gently, uncovered, for 5 minutes.

Add the broccoli florets and milk. Return to a simmer, then cook gently for 5-7 minutes, until the broccoli and potatoes are tender.

Blitz the soup in a blender or using a stick blender until smooth. Return to the pan, scatter in the cheese, then heat gently until melted. Check the seasoning.

Ladle into bowls. Add a swirl of cream, if using, and serve with the bread.