Cut the broccoli florets off the broccoli stalk as close to the head as possible.

Leave the stems out.

Roughly chop the rest making sure not to waste any of the broccoli.

We are not going to puree the florets as we want to get a chunk of broccoli in every bite of the soup.

Heat a tablespoon of butter or any other kind of fat that you like to add flavor to the soup.

Add one roughly chopped small onion, garlic, and broccoli stalks and fry until it starts to get some color or when the onions have caramelized.

Season with Himalayan 1 tsp pink salt, 1 tsp black pepper, and 1 tsp parsley.

You could also add some paprika, cayenne pepper or your favorite seasoning.

After about 5 minutes add vegetable stock.

Simmer for further 5 minutes then transfer into a blender.

Blend until thick and set aside.

Using the same saucepan and add a tablespoon of butter and cook the broccoli florets for 5 minutes stirring continuously.

Once the broccoli florets have cooked, pour out the pureed soup that was blended and add 1 ¼ cups or 300ml heavy cream.

Stir and add one tsp of xantham gum, and 3 cups of your favorite grated cheddar cheese stirring non-stop.

Let it cook until the cheese has melted and it's all one delicious creamy mixture then serve