Step 1

Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.

Step 2

Add in the broccoli, cauliflower, stock and garlic salt. Bring to the boil and simmer for 10 minutes.

Step 3

Add in the kale and simmer for a further 5 minutes.

Step 4

Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.

Step 5

Add the bread cubes, salt and pepper and fry to 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.

Step 6

Take the soup off the heat and carefully whizz using a hand blender.

Step 7

Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Stir in the lemon juice and season with salt and pepper.

Step 8

Divide between bowls and swirl in a little olive oil and cream. Sprinkle on the croutons and chilli flakes and arrange a few baby salad leaves on top.