Serves 4-6
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  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.

Note: Vegetable stock can be used as an alternative to Chicken stock, if you wish.

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