Grilled Broccoli and Spinach Cream Soup (Serves 2)

2 cups broccoli florets
2 cup fresh baby spinach leaves, separated
1 clove garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup heavy whipping cream
2-3 cups chicken stock
Salt and pepper to taste
Optional: 2 teaspoons dried oregano
2 tablespoons sour cream
Fresh chives
Cheddar cheese, grated

Preheat oven to 400°F. 

Spread out broccoli florets, garlic and 1 cup of spinach leaves on a sheet pan. Drizzle with olive oil, season with salt and pepper. Put in oven for 5-10 minutes and cook until vegetables start to brown and emit some of their juices.  Remove and put in a pot with the rest of the ingredients except the sour cream, cheddar cheese, croutons and chives. Use a hand blender to puree ingredients together.  Warm over medium heat and serve with a dollop of sour cream, cheddar cheese, croutons and fresh chives.