Firstly, boil the kettle.
Meanwhile, in a deep saucepan, gently heat your olive oil and add the onion.
Stir the onion until it starts to sweat and then add the potato.
Stir around and then add your chopped broccoli stems.
Now add your paprika, chilli and seasoning and stir into the vegetables.
Turn the heat to high and pour enough boiling water into the pan to cover your vegetables.
Bring to the boil, reduce the heat to medium, cover and simmer for around 15 minutes until your broccoli stems soften.
Now chop your broccoli florets into bite-sized chunks and add to the pan.
Add more water to just cover the florets and return the lid to the pan.
Simmer for another 10-15 mins until your florets have softened.
Now remove your pan from the heat and blend.
Add more water to get your potato and broccoli soup to the desired consistency.
Serve your potato and broccoli soup with a wedge of fresh crusty bread.