Easy broccoli soup

Lulu's tips for the perfect broccoli soup:

• I always use as much of the broccoli as possible, including the stalk. Once it's peeled and chopped, it cooks down beautifully and adds plenty of flavour while helping to reduce food waste.
• For a creamier finish, I'll stir in a splash of crème fraîche or double cream just before serving. Alternatively, after blending the soup, you could add in 175g blue cheese until melted to make it more indulgent.
• For a tangy twist on this recipe, after blending the broccoli soup, stir in 175g crumbled blue cheese until melted.
• This soup is ideal for making ahead. I often prepare a double batch and freeze it in portions for up to three months, then simply defrost in the fridge and reheat on the hob for an easy lunch or light supper.
• My favourite way to serve broccoli soup is with the comforting cheese toasties in this recipe or a slice of warm crusty bread for something simpler. A scattering of toasted seeds or freshly ground black pepper over the top adds a lovely finishing touch.