Instructions:

• Dice the onion, carrots and celery.
  90 g carrots, 90 g celery, 180 g onion
• Add 2 tbsp of oil to a medium pot and heat on medium. Once hot, add the veggies to the oil and cook for 5 minutes.
  90 g carrots, 90 g celery, 2 tbsp oil, 180 g onion
• Next, chop the broccoli. Cut the florets into bite-size pieces and dice the stems to match the size of the other vegetables. Add the stems to the pot and press in the garlic.
  375 g broccoli, 1 garlic clove
• Add the herbs and spices to the pot, stir and sauté for a minute. Then add the stock to the pot. Add the brown rice to the pot and cook covered for 10 minutes stirring occasionally.
  1.5 L vegetable stock, ½ tsp dried thyme, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, ¼ tsp ground black pepper, ½ cup brown rice
• After 10 minutes add the broccoli florets, cover again and cook for another 10 minutes.
  375 g broccoli
• While the soup is cooking, grate the cheese and get the ingredients for the cheese sauce ready.
  120 g cheddar cheese
• Now it’s time to make the cheese sauce. Add the butter to a small pot and melt on medium heat. Add the flour and whisk until fully combined. Cook for a minute until golden then add the milk and paprika, and stir. Once thickened add the cheddar cheese a bit at a time and stir until it’s all melted.
  1 ½ tbsp butter, 1 ½ tbsp flour, 200 ml milk, ½ tsp paprika, 120 g cheddar cheese
• Remove the soup from the heat and whisk in the cheese sauce.