Broccoli Cheddar Soup

1: Finely chop the leek, celery, onion, potato (peeled), and garlic. Remove the florets from the broccoli, then trim and finely chop the stalks.

2: Warm a good glug of oil in a large pot on medium heat. Add the chopped leek, celery, potato, and broccoli stalks into the pot with a large pinch of salt. Sauté until softened for 5-10 minutes.

3: Add the garlic, fry for a further minute, then add the flour, allowing to cook off for 1-2 minutes.

4: Pour in the vinegar/wine to deglaze the pan, then add your vegetable stock and bring to a boil.

5: Lower the heat, then add the broccoli florets (set aside some for garnish) and cream, then simmer until softened for 5 minutes.

6: Allow to cool slightly, then blend with the spinach and fresh herbs until vibrant green and smooth. Add more stock to loosen if needed.

7: Pour back into the pot, then add the grated cheese, mustard, miso, and lemon juice. Season to taste with salt and pepper.

8: Ladle the soup into bowls, then top with a swirl of cream, a pinch of paprika, a drizzle of olive oil, and leftover cooked broccoli florets.

9: Serve with buttered toast and enjoy!