1 tbsp olive oil
1 onion, chopped
1 big head broccoli, cut into florets
1 veg stock cube
1 ltr boiling water (or half water, half milk)
pinch nutmeg
1 cup grated cheddar

Fry onion in a saucepan with oil until glassy.  Add broccoli, stock cube and water (water should cover broccoli by about 1cm).  Leave to boil for around 20 mins.  When broccoli is cooked, blitz the soup, then stir in the cheddar and nutmeg.  Season to taste.  It should be fairly thick.

For toddlers, serve a small bowl of this with fingers of toast to dip (I use toasted wholemeal pitta pockets, cut into strips).

NB this soup works equally well with purple sprouting broccoli.  To make the soup more creamy, substitute milk for half the water.