Cheesy Vegan Broccoli Soup
Cheesy vegan broccoli soup - this creamy, comforting soup is the perfect warming Autumn meal. It has a delicious 'cheesy' flavour, creamy texture and is packed with vegetables. Serve with crusty bread for a hearty, filling meal.
Servings 5 people
Ingredients
- 500 g broccoli (1 large head)
- 1 large potato (about 350g)
- 25 g vegan butter
- 1 Tablespoon olive oil
- 1 brown onion peeled and finely chopped
- 1 leek sliced
- 4 cloves garlic peeled and crushed
- 1.2 litres (5 cups) vegetable stock
- 1 bay leaf
- 1 teaspoon wholegrain mustard
- 120 ml (½ cup) vegan cream
- 6 Tablespoons nutritional yeast
- 1-2 Tablespoons lemon juice (to taste)
- a big handful of baby spinach
- salt and pepper
Instructions
- Chop the broccoli stalk into pieces and cut the head into small florets. Keep the stalk and florets separate. Peel and dice the potato.
- Heat the butter and olive oil in a large pan over a low heat. Add the chopped onion, leek and garlic and cook gently, stirring often, for 10-15 minutes until soft.
- Add the stock, potato, broccoli stalk, bay leaf and mustard. Simmer for 15-20 minutes until the vegetables are tender.
- Add the broccoli florets and cook for about 5 minutes more, until they are tender. You can add a splash more stock if needed, just enough to just about cover the florets. Don't add too much or the soup will be runny.
- Transfer the soup to a blender along with the cream, nutritional yeast, 1 Tablespoon of lemon juice, a big handful of spinach and a generous seasoning of salt and pepper.
- Blend until smooth then check the seasoning and add more lemon juice/salt/pepper/nutritional yeast as needed. If your blender isn't very big you may need to blend it in a couple of batches.
Notes
See post above for details, storage instructions and step-by-step photos.