Ingredients

¼ onion or 2 spring onions, diced
1 clove garlic, finely chopped
1 stalk celery, diced
1 potato, diced (leave skin on)
½ head broccoli, roughly chopped, including stalks
1 ½ cups chicken or vegetable stock
1 cup silver beet or spinach leaves
¼ cup crumbled blue cheese or other tasty cheese
Fresh herbs and yoghurt or sour cream to garnish
1 teaspoon olive oil
Pinch salt & black pepper

Toast ingredients 

2 slices wholemeal bread
¼ cup tasty cheese

Method

Place a pot on the stove over medium heat and add a little butter or oil. Add onion, garlic, celery and potato and cook, stirring, for 3 minutes. Add broccoli and stock. Bring to a simmer. Cover and cook for 5-6 minutes, until potatoes and broccoli are just tender. Add spinach or silver beet and cook for 2 minutes more

Remove soup pot from heat. If you have a stick blender, blend soup until smooth. Add cheese and stir to combine. Taste and season with salt and black pepper

To make cheese on toast, place the bread on a baking tray and sprinkle with cheese. Place under preheated grill for a few minutes until cheese is melted

Serve soup garnished with herbs, yoghurt and black pepper, with the cheese on toast on the side