Directions

1. Cut the stems off the broccoli. Slice or peel the outer skin and cut away discoloured and fibrous parts then dice into small pieces. Chop or break up the heads.

2. Melt the butter (or oil) in a large pot over medium heat. Add the onion and garlic, sauté for 4 minutes until the onion is softened and starting to colour.

3. Add the broccoli, broth/stock and salt and pepper.

4. Place the lid on and bring to a boil. Turn the heat down and simmer for 5 minutes. You want the broccoli tender but still full of vibrant colour, not over cooked and mushy.

5. Carefully tip the hot ingredients into the Vibe Blender stainless-steel jug. Secure the lid on.

6. Select ‘Soup’ mode and blend for 30 seconds.

7. Open the lid. Add the cheese (optional) and stir it in with a wooden spoon. It melts super quickly.

8. Taste and add more salt or pepper.

9. Pour into bowls. Drizzle with cream or top with chopped fresh parsley or extra grated cheese, if desired then serve.

10. Store leftovers in an airtight container in the fridge for 5 days or freeze for 3 months.