Broccoli & Cheese Soup with Crusty Bread

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep soup. Prep potatoes and leek. Dice broccoli stalks. Cut broccoli heads into small florets and set aside separately.
3. Cook soup. Heat oil in a large pot on medium-high heat. Add potatoes, leek, garlic paste, broccoli stalks and salt to pot and cook for about 6 minutes, until leek is tender. Add veggie stock spices and cook for 1 minute, until fragrant. Add water measure to pot, bring to the boil and simmer for about 12 minutes, until veggies are nearly tender.
4. Add broccoli florets to pot and cook for about 6 minutes, until tender. Add peas and cook for 2 minutes. Remove soup from heat and leave to cool slightly before blending with a stick blender or food processor. Alternatively, mash with a potato masher. Season to taste with salt and pepper.
5. To finish. While soup is cooking, place bread on an oven tray and bake for about 5 minutes, until toasted. Slice. Prep cheese.
6. Serve. Soup topped with cheese, a drizzle of garlic cream, spicy pepitas and mint. Serve bread on the side.