Broccoli Potato Soup with White Cheddar Toast

Makes about 4 servings

Ingredients

1 broccoli head, cut into medium sized chunks, stems included

Ice cubes and cold water (optional)

2 tbs butter

1 tb extra virgin olive oil

1 garlic clove, minced

1 white potato, chopped into medium sized chunks

Salt

Pepper

1 tsp minced fresh thyme

3 cups vegetable broth

Sliced baguette

Shredded old white cheddar cheese

1. This step is optional - If you want to make your soup with a bright green colour, blanch your broccoli. To do this, put your broccoli in a pot of boiling water and let it cook for about 3 minutes. Immediately transfer your broccoli into an ice bath (a large bowl with ice cubes and cold water). Remove the broccoli after a minute, or until the broccoli has cooled down, and set aside.

2. In a medium-sized pot, melt the butter over medium-high heat. Add the olive oil, and then cook the garlic and potatoes. Stir occasionally, for about 7 minutes, then add the broccoli. Stir, then add the fresh thyme, and a pinch of salt and pepper.

3. Add the vegetable broth and cook on low with the lid on top, for about 10 minutes or until the potatoes has softened.

4. Remove the pot from the heat and blend the mixture using an immersion blender.

5. Toast slices of baguette with shredded white cheddar cheese. Serve with the soup and enjoy!