Broccoli and Cauliflower Soup

In a medium pot cook sliced leeks and garlic in olive oil over low heat for 5 minutes until it starts to soften. Add broccoli and cauliflower florets and stock and bring to a boil, cook for 15 minutes with the lid on.

When the broccoli and cauliflower is cooked through, process the soup until smooth in a food processor in two batches or with an immersion blender in the pot together with cheddar cheese. If using a food processor, return the soup to the pot and gently heat it until it simmers, take it off the heat and add the cheddar cheese, stir until melted and blended in.

Add salt and pepper to taste after the cheese is blended into the soup, the quantity will depend on saltiness of the cheese and stock. Garnish with single cream and nigella seeds if desired and serve immediately.