Cream of Broccoli Soup

Vegan

Rich, Comforting Cream of Broccoli Soup - Cholesterol-free and Vegan too!

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.

Serves:

Time:

30-40 minutes

Gluten free

No nuts

No sesame

No soya

Reduced sugar

Ingredients:

450g (1lb) broccoli, chopped
2 tbsp sunflower oil
1 large leek, sliced
1 clove garlic, chopped
1 bay leaf 600ml/1 pint vegan stock
1 tbsp lemon juice
Black pepper
3 tbsp soya cream or Oatly cream
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 in a liquidiser or with a hand blender until smooth. Turn off the heat, remove the lid and leave the soup to cool for a short while.

4. Pour the soup back in to the pan and return to the heat. (If a slightly thinner soup is preferred add a touch more stock, water or soya milk.) Add the pepper, lemon juice and soya cream and serve.