3 tablespoons Zappala mascarpone
1 onion, finely chopped
1 piece celery (for flavour only)
1 cup grated, raw carrot
2 cloves garlic, finely chopped
3 cups stock (use an additive-free, natural stock cube)
2 cups semi-skimmed milk
4 cups broccoli, broken into individual small florets
1 teaspoon wholegrain mustard
Salt and pepper
150g yellow cheddar cheese, grated
1 tablespoon olive oil

Sautée the onion in a large pot and cook until it becomes translucent. Add the garlic, stock, mustard, half the broccoli and half the carrots. Bring to a boil and simmer for 20 minutes. Add the rest of the broccoli and carrots, then the milk; bring to a boil again and simmer for another 20 minutes. Remove from heat and stir in the grated yellow cheddar cheese. Stir gently and serve immediately.

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