Prepare all ingredients for cooking starts.
In a large pot, heat the olive oil over medium heat. Cook the onion until it becomes soft. Add in the broccoli, potato, zucchini, and spices and cook for 3 minutes.
Pour in the vegetable stock and bring the soup to a boil. Cook until the potatoes are fork tender, about 15 minutes.
Let the soup cool for 10 minutes, transfer to a blended and blend until smooth.
Pour the soup back in the pot and add the cheese and milk. Stir until the cheese is melted. Serve immediatly.
