Cheesy Broccoli Soup


I’ve been finding inspiration for new recipes from the things in my fridge that need to be used up. This week’s contents were broccoli, courgettes, a bag of kale and a few potatoes that were starting a grow-your-own club. The answer? Soup. I thew them all into a big pot along with some other ingredients and hoped for the best… which I am happy to say is tasty AF.

Nutritional yeast gives a lovely cheddar flavour, helping to recreate a plant-based version of one of my all-time favourites – broccoli and cheddar soup.


Plant-based, gluten-free & nut-free.


Difficulty

Rating: 2 out of 5.

Keeps for 3-4 days in an airtight container in the fridge / can be frozen for later

Ingredients

Makes 4 portions

  • 1 head of broccoli, cut into florets
  • 1 large courgette / 2 smaller courgettes, sliced
  • 250g kale
  • 2 potatoes, chopped into chunks
  • 4 shallots, finely chopped
  • 2 large cloves of garlic, finely chopped
  • 1 bunch of spring onions, finely chopped
  • A handful of roughly chopped parsley
  • 4 tsp of vegetable bullion made up with 1 litre of boiling water
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 10g vegan butter (optional)
  • A handful of roughly chopped chives

To be added after cooking

  • 30g of nutritional yeast
  • Pink Himalayan salt and pepper to taste
  • 1 carton of soya cream (250ml) (if you’re looking to keep things raw, you can skip this, but it gives the soup a lovely creamy flavour and consistency)
  • Fresh parsley to garnish


Method

Melt the vegan butter over a medium heat in a large pot. Add the shallots, garlic and spring onions and sauté gently for 10 minutes, stirring throughout. (If you’re avoiding fats and oils, you can sauté using water instead)

Add the other vegetables, herbs and stock into the pan. Bring to the boil and then reduce to the lowest heat. Leave to simmer for 30 minutes.

Add the soy cream and nutritional yeast and stir well to incorporate.

Blend 3/4 of the soup, leaving some veg for texture. Taste the soup and season accordingly with salt & pepper (plus any further herbs you fancy).

Garnish with some fresh parsley & enjoy with a thick slice of crusty bread.


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