Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes

Serve this soup for a simple lunch or light dinner. Use all broccoli or all cauliflower, or a combination of the two. I highly recommend using an immersion blender to purée the soup at the end of cooking (instead of a blender). Clean-up is much easier, and, with the immersion blender, you have the ability to leave the soup a little chunky if you prefer it this way. 

2 tablespoons extra virgin olive oil
1 large leeks chopped (or medium onion)
1 cloves garlic crushed
3 cups chopped broccoli
3 cups chopped cauliflower
4 cups chicken stock
1 teaspoons sea salt
½ teaspoons black pepper
1 cups heavy cream
2 cups grated sharp cheddar cheese
½ cups parsley chopped