Sweat onions and garlic on a low heat in olive oil for 5-10 minutes.
Add chopped broccoli and cauliflower, leaves and stalks too. Throw in bay leaf.
Pour in hot stock and milk. Now simmer until the vegetables are nicely cooked, about 15-20 minutes.
Once they are cooked, add your chopped brie. Let it melt off the heat for a few minutes.
Whizz with a handheld soup blender or, as I do, in the jug part of a food processor.
Pour in a splash of cream, if using, and season to taste. Dig in.