Peel the onion and finely chop it. Peel and crush or finely chop the garlic clove. Halve the chilli, flicking out the seeds and membrane for less heat. Finely chop the chilli.

Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the chopped onion, garlic and chilli. Sprinkle in a little salt and pepper and fry for 3-4 mins, till slightly softened.

Peel the potatoes and cut into small dice. Slide into the pan. Crumble in the stock cube and top up with 750ml boiling water. Return the soup to the boil, then reduce to a simmer and cook for 10 mins.

Meanwhile, cut the broccoli into small florets. Cut the stalk into small dice. After the soup has simmered for 10 mins, slide in both parts of the broccoli and continue to simmer for a further 10 mins, till the broccoli and potatoes are tender.

Pick the mint leaves and add to the soup. Grate in the lemon zest and squeeze in half of the juice. Use a stick blender to whizz the soup till smooth – or ladle into a blender and blitz.

Taste the soup and add more salt and pepper if needed. Ladle into deep bowls and serve.