Broccoli and Spinach Soup with Cheddar Cheese

Ingredients

• 2 tbsp Butter
• 1 medium
• roughly chopped Onion
• 1 stalk finely chopped Celery
• 1 halved lengthways washed finely chopped Leek
• 2 medium cloves crushed Garlic
• 1 liter / 33.8 fl oz Chicken stock
• 500g / 17.6oz roughly chopped Broccoli florets
• 2 cups Baby spinach
• 150g / 5.3oz grated Cheddar cheese
• a little for seasoning Salt

Preparation

1. Heat a soup pot over medium heat and add 2 tbsp butter.
2. Gently fry 1 medium, roughly chopped Onion, 1 finely chopped Celery stalk, and 1 halved lengthways, washed, finely chopped Leek until soft.
3. Add 2 medium crushed Garlic cloves and cook for 1 minute.
4. Add 1 liter (33.8 fl oz) Chicken stock and bring the soup to boil.
5. Add 500g (17.6oz) roughly chopped Broccoli florets and simmer for 8 minutes until soft.
6. Throw in 2 cups (60g) Baby spinach and cook for 1 more minute.
7. Take the soup off the heat, add 150g (5.3oz) grated Cheddar cheese, and blend until smooth.
8. Season with a little salt and serve.