This vegan broccoli and cheese soup is great served with crusty bread. Any remaining cheese sauce can be kept in the fridge for 3 days or frozen.
Recipe: Vegan broccoli and ‘cheese’ soup
For the cheese sauce:
1 large potato (approx 160g)
1 carrot (approx 80g)
¼ cup nutritional yeast
1 Tbsp olive oil
2 Tbsp cashew butter
squeeze of fresh lemon juice
½ tsp salt
1 garlic clove – crushed or 1/2 tsp powdered garlic
½ tsp wholegrain mustard
For the soup:
1 Tbsp olive oil
1 white onion – finely chopped
3 garlic cloves – crushed or 1.5 tsp powdered garlic
1 cup chopped celery – chopped
1 head of broccoli (inc stalk) – chopped florets and finely chopped stalk
1 large white potato – chopped
3 cups vegetable stock
2 Tbsp nutritional yeast
¼ tsp smoked paprika
Squeeze of fresh lemon juice
¼ – ½ tsp salt (to taste)
black pepper to taste
2 tsp white miso
optional: kibbled onion, mixed herbs
For the cheese sauce: Cook the potato and carrot until tender. Drain and add to a blender with remaining sauce ingredients and blend until smooth. Transfer to a bowl and set aside.
NOTE: I added a cup of water to the blender, whizzed it briefly to get the remnants of the sauce from the jug and used this in the soup.
For the soup: In a large pot sauté the onion and garlic for 5 mins. Add the broccoli, potato and celery and sauté for a few more mins. Add remaining ingredients and simmer for up to 15 mins until the potatoes are tender.
Turn off the heat and with a stick blender carefully blend the soup until smooth (or desired texture). Add approximately one cup worth of cheese sauce, and stir to combine.
Ladle into bowls and swirl more cheese sauce through, add dried herbs and dried kibbled onion if desired.
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