Step 1

In a large pot or dutch oven over a medium heat, melted the butter. Once hot, add the onion with a good pinch of salt. Cook until softened, about 5-8 minutes.

Step 2

Add the chopped garlic, smoked paprika and ground garlic. Cook for two minutes, stir often.

Step 3

Add the broccoli, carrot and vegetable stock. Bring to a simmer and cook until the vegetables are tender, about 7 minutes.

Step 4

Turn off the heat then add in the dijon mustard and cheddar. Stir until melted.

Step 5

Add the majority of the soup into a blender (you can leave a couple of spoonfuls of soup unblended though if you like a bit of texture!), along with the cottage cheese and milk. Blend until smooth.

Step 6

Reheat the soup gently over a low heat.I like to serve it with extra grated cheddar, but this is optional… and that’s it!