Silky Broccoli Soup with Garlic Ciabatta

• Melt a knob of butter in a soup pot over medium-high heat. Fry the onion with the thyme and half of the garlic for 1 - 2 minutes.
• Add the broccoli, potatoes and the stock, then bring to the boil and cover with the lid.
• Allow to cook for 13 - 15 minutes over medium heat.

Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.

• In the meantime, cut open the bread roll.
• Drizzle with olive oil and rub with the rest of the garlic.
• Bake in the oven for 6 - 8 minutes or until golden-brown.

• Heat a clean frying pan over medium-low heat and toast the sunflower seeds until golden-brown. Remove from the pan and set aside.

• Take the pot off the heat and then use an immersion blender to process into a smooth soup.
• Stir in the herbed cream cheese and season to taste with salt and pepper.
• Add extra water as necessary if you would prefer the soup to be less thick.