This is a darned delicious soup and very customizable. Have fun with it!
To cook the wild rice. Combine a 4:1 ratio of water to rice, with salt and oil. Bring to a boil, reduce heat to low and cover for 25 minutes. Turn off the heat, let rice sit covered for another 25 minutes. This should turn out perfectly cooked wild rice for all your soup needs.
A food processor mire-poix (1 large onion, 2 carrots and 2 celery stalks) with garlic and dill. (hello, 90 seconds of prep.)
Sautée this mixture in butter on your medium heat soup pot, add stock cubes/liquid (1 quart), a can of coconut milk or cream, your chopped head of broccoli and cook down.
Blitz lightly with an immersion blender once all your vegetables are cooked through - use a fork to check them.
Grate sharp cheddar to a bowl, mix in with a small handful of flour to coat each morsel of cheese.
Turn the heat off, steady your pot and continually whisk while gradually adding all your cheese.
Once the cheese has melted, season to taste with salt, pepper and chili flake and your soup is ready.
Top with wild rice and a bit of sour cream.
Go0o0oD s0uP.