Brocolli and cheddar soup

• Croutons:
• 2 T butter melted
• 2 T olive oil
• 1 1/2 T mustard
• 1/4 t salt
• ~ 3 cups of wholegrain bread torn into small chunks
• Soup:
• 2 T olive oil
• 1 shallot, chopped
• 1 med. onion, chopped
• 1 large potato, cut into 1 cm chunks
• 2 cloves garlic
• 3 1/2 cup vegetable broth
• 1 large head of broccoli
• 2/3 c grated cheddar
• 1-3 t mustard

Croutons: mix butter, oil, mustard and salt and pour over torn-up bread. Bake for 10-15 at 350C until crunchy.

Soup: saute shallots & onions for a few minutes. Add potato, cover and cover until slightly tender. Uncover, add garlic & broth and bring to a boil. Add broccoli and cook until just tender, ~4 minutes.

Puree with immersion blender, and add cheese.

Source: http://www.101cookbooks.com/archives/broccoli-cheddar-soup-recipe.html