Cream of Broccoli Soup
This is a lovely soup packed with nutrients and ideal for cold winter evenings - using dairy-free cream gives you taste without all the nasties. Serve with crusty bread.
For a soya-free option use Oatly cream instead. Also nice with a handful of nutritional yeast flakes mixed in just before serving.
Ingredients:
- 450g (1lb) broccoli, chopped
- 2 tbsp vegetable oil, plain, olive or cold-pressed rapeseed
- 1 large leek, sliced
- 1 clove garlic, chopped
- 1 bay leaf
- 600ml/1 pint vegan stock, eg Marigold red or purple tub
- 1 tbsp lemon juice
- Black pepper
- 3 tbsp vegan cream, eg Alpro or Oatly
- Optional: nutritional yeast flakes - 2 tbsp or so, mixed in just before serving
Method:
1. Gently fry the leek, garlic and bay leaf in the oil for a few minutes until the leek is soft.
2. Add the broccoli and the stock. Bring to the boil, then reduce the heat, place the lid on the pan and simmer for about 10 minutes.
3. Take the pan off the heat. Remove the bay leaf and blend the soup iuntil smooth or to the texture you desire. Thin with a bit of stock if it's too thick for you.
4. Add the pepper, lemon juice and soya cream and serve.
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