Broccoli, Spinach & Cheddar Soup Recipe - Ivy’s Reserve

Ingredients

• 1 tbsp olive oil
• 1 bunch of spring onions/scallions, trimmed and roughly sliced
• 2 garlic cloves, finely sliced
• 4 sprigs of thyme, leaves picked
• 1 head of broccoli (500g/17oz), stalk and florets roughly chopped separately
• 1 medium potato, peeled and roughly chopped
• 1.2 litre/1.3 quart vegetable stock, made from 2 stock cubes
• 120g/4.2oz baby spinach, washed
• 75g/2.6oz Ivy’s Reserve Vintage Cheddar , finely grated
• 60ml/2 fl oz single/light cream