Thinly slice the onions and garlic. Preheat a large saucepan over a medium heat. Add a splash of olive oil, then your onions and garlic. Sweat with a pinch of salt for 6-7 mins.

Peel and chunk up the potato and roughly chop the broccoli. Add the potato to the pan and cook for 5 mins. Now add the broccoli, stock and cream. Bring to a simmer and cook for 10-12 mins.

Meanwhile, coarsely grate the cheddar. Preheat a non-stick pan over medium heat, then add a handful of cheddar. Cook for a couple of mins until lacy and caramelised.

Sprinkle your cheddar crisp with black sesame seeds and Aleppo pepper. Flip, then cook for 2 mins on the other side. Transfer to a rack and allow to cool. Repeat with 3/4 of the cheddar, saving the remaining 1/4 until later.

Add the spinach to the soup, and cook for another minute until just wilted. Transfer to a blender along with the remaining cheese and blend until smooth.

Season your soup with salt and black pepper to taste, then divide between bowls and top with the cheddar crisps. Enjoy.