With garlic, cloves and cream

Serves: 4-6

Cooking time: 30 minutes

Vegetarian, Gluten Free


  • 1 tbsp olive oil
  • 1 bunch of spring onions/scallions, trimmed and roughly sliced
  • 2 garlic cloves, finely sliced
  • 4 sprigs of thyme, leaves picked  
  • 1 head of broccoli (500g/17oz), stalk and florets roughly chopped separately
  • 1 medium potato, peeled and roughly chopped
  • 1.2 litre/1.3 quart vegetable stock, made from 2 stock cubes
  • 120g/4.2oz baby spinach, washed
  • 75g/2.6oz Ivy’s Reserve Vintage Cheddar, finely grated
  • 60ml/2 fl oz single/light cream

Try it with...



  1. Heat the olive oil in a large saucepan over a medium heat. Gently fry the whites of the spring onions/scallions, garlic and thyme for 5 minutes, until softened and lightly golden.
  2. Add the broccoli stalks and potato – fry for 1 minute before adding the stock. Bring to a simmer, reduce the heat and cover with a lid. Cook for 10-12 minutes until the potato is nice and soft.
  3. Add the broccoli florets and cover again. Cook for a further 6 minutes until tender. Remove from the heat and stir through the spinach until wilted.
  4. Blend until smooth using a stick blender (or food processor). Season to taste.
  5. Return to a low heat – stir through half the grated cheddar and most of the cream.
  6. Once combined, remove from the heat and divide between soup bowls. Drizzle with the remaining cream and scatter over the green spring onion/scallion tops. Serve with crusty bread and Ivy’s Reserve Salted Butter.

TIP: This soup can be frozen for up to 2 months. When desired, simply defrost in the fridge overnight, before thoroughly reheating on the hob.

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