Cut the broccoli head into medium pieces and boil for 4 minutes. Drain and whisk until they are very small pieces. Set aside.

Wash and cut the courgettes into small pieces. Set aside.

In a deep saucepan, add a tablespoon of olive oil, and fry the chopped onion until brown. During this process, also add a stock cube.

Then add the chopped courgettes and broccoli, add milk, water, a little salt and a pinch of nutmeg.

Cover the pot and let it simmer on a low heat for about 10 minutes or until the vegetables are soft.

Add the cheeses to the mixture and stir.

Remove the mixture from the heat and process with a blender until lump-free.