Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Tip: Don't let the garlic burn - it will turn bitter

Add broccoli, cauliflower, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are very tender. Tip: Cover the pot to speed up cooking

Remove from heat. Using an immersion blender, blend until smooth (or carefully transfer to a blender in batches). Tip: Leave some texture if you prefer a chunkier soup

Return to low heat. Stir in cheddar cheese until melted, then whisk in Greek yogurt. Season with paprika, nutmeg (if using), salt, and pepper. Tip: Add cheese gradually to prevent clumping