Step 1

Thinly slice the onions and garlic. Preheat a large saucepan over a medium heat. Add a splash of olive oil, then your onions and garlic. Sweat with a pinch of salt for 6-7 mins.

Step 2

Peel and chunk up the potato and roughly chop the broccoli. Add the potato to the pan and cook for 5 mins. Now add the broccoli, stock and cream. Bring to a simmer and cook for 10-12 mins.

Step 3

Meanwhile, coarsely grate the cheddar. Preheat a non-stick pan over medium heat, then add a handful of cheddar. Cook for a couple of mins until lacy and caramelised.

Step 4

Sprinkle your cheddar crisp with black sesame seeds and Aleppo pepper. Flip, then cook for 2 mins on the other side. Transfer to a rack and allow to cool. Repeat with 3/4 of the cheddar, saving the remaining 1/4 until later.

Step 5

Add the spinach to the soup, and cook for another minute until just wilted. Transfer to a blender along with the remaining cheese and blend until smooth.

Step 6

Season your soup with salt and black pepper to taste, then divide between bowls and top with the cheddar crisps. Enjoy.