Serves 4-6

70g butter

1 onion, chopped

2 large carrots, peeled and chopped

1 stalk celery, finely chopped sliced

1 tsp garlic powder

½ tsp paprika

4 tbsp flour

500ml chicken stock

500ml milk

1 head of broccoli, chopped into small florets

200g mature Cheddar, grated

Salt and black pepper

4 crusty cob bread rolls

1.  Melt one tablespoon of the butter in a saucepan over a medium-high heat. Add the onion, carrot, celery, garlic powder and paprika. Cook for 2-3 minutes until translucent.
2. Add the rest of the butter and stir until melted. Whisk in the flour until combined.
3. Gradually pour in the stock while whisking constantly. Bring to a simmer and cook for 10-15 minutes until thickened.
4. Add the broccoli and simmer for 20 minutes until tender.
5. Stir in the milk to combine.
6. Cut out the top from the cob rolls and tear out some of the centre until hollow.
7. Stir in the Cheddar until melted. Season with salt and pepper to taste. Ladle into the bread bowls to serve.