To make the creamy broccoli soup:

1. Place a large saucepan over medium heat and add the onion and olive oil and cook (stirring occasionally) until the onion is tender and translucent.
2. Add the broccoli, cauliflower, potato and vegetable stock – turn the heat up to high and bring to the boil. Reduce to a fast simmer, pop the lid on and cook for 20 minutes or until the vegetables are tender.
3. Remove the soup from the heat and allow to cool slightly.
4. Using a stick blender (or jug) blitz the soup until silky smooth.
5. Season with salt, add a drizzle of cream and blitz again.

To make the roasted broccoli florets:

1. Preheat oven to 190 C and line an oven tray with baking paper.
2. Place broccoli florets onto the tray, season with salt and drizzle with a little olive oil. Toss to coat.
3. Bake for 20 minutes or until golden. Set aside.

To make the hazelnut brown butter:

1. Place butter into a saucepan and place over medium heat, cook until the butter is melted.
2. Add the hazelnuts to the saucepan and continue to cook for another 5 minutes or until the butter is frothy, a deep caramel colour and smells nutty. Remove from the heat and set aside.

To serve:

1. Ladle the creamy broccoli soup into bowls. Top with roasted florets of broccoli and drizzle the brown butter and hazelnuts over the soup.