Feel like something cosy, but there’s nothing in the fridge? Try this Cheesy Broccoli Soup – it is to die for. I've added cauliflower and cashews to the base, which create the most unbelievably creamy yet light and fluffy texture. All you need is some hot buttered toast or flatbreads, and you’re ready to roll into winter in style.
Grated vegan cheese, red chilli flakes, cracked black pepper, flaky sea salt
Instructions
Add the olive to a large pot on low, and sauté the onion and garlic for a few minutes until soft.
Set aside a large handful of the chopped broccoli florets. Then add all remaining ingredients (including broccoli stem and leaves), except the lemon juice, and simmer for 8 minutes or until the veggies are just tender.
Transfer to a blender, blend for 1 minute until super creamy and smooth, then pour back into the pot with the reserved broccoli florets. Pop the lid on and cook for 3 minutes until the broccoli florets are bright green but firm to bite.
Add the lemon juice, then season to taste with more salt, pepper, and lemon as desired. Serve in bowls, topped with grated vegan cheese, red chilli flakes, cracked black pepper, and flaky sea salt, with hot (vegan) buttered toast or flatbreads on the side.
Video
Notes
Nut free: Use sunflower or hemp seeds instead of cashews.
I used a large broccoli here, and ½ a medium sized cauliflower. They can differ massively in size, so if yours are tiny or massive, adjust accordingly. You want a relatively large amount broccoli, with a smaller amount of cauliflower (around ⅔ as much) for the right flavour balance.