It’s windy, raining, damp and cold, and the only thing I can think of it my mom’s homemade broccoli and cheese soup.

 

Too bad I’m vegan and miss out on old childhood favourites…right?

It was a miserable day, and while my husband is at the pub watching the big boxing match, I stay home and reminisce about soup. Nice.

I came up with this recipe after I got home from the store with 4 heads of broccoli, determined to make a wonderful creamy delight, and this is as close as I got to my mom’s. I hope you enjoy!

 

Ingredients: *You will need a blender for this recipe!*

Serves 6.

Prep time: 10 mins

Total cook time: 30 mins

  • 4 heads of brocoli
  • 1 yellow onion
  • 2 cloves garlic
  • a handful of fresh basil
  • 3 tbsp olive oil
  • 8 white mushrooms
  • 2 cups soymilk
  • 1 Carton vege stock (1 litre)
  • 3 cups water
  • 1/8 cup arrowroot powder or cornflour
  • 1 tsp dried chives
  • 1 tsp dried oregano
  • 1 tsp dried parsley (plus extra for garnish)
  • a pinch of red chilli flakes for garnish (optional)
  • salt and pepper to taste
  • 2-4 tbsp nutritional yeast flakes

Directions:

  1. Heat oil on medium-high in a large soup pot. Add diced onions and garlic and saute until transparent, about 10 minutes.
  2. Meanwhile, chop 3 heads of broccoli, and all of the mushrooms. Turn the heat down to medium and add to the pot together, and cover for 5 minutes.
  3. Pour broth and water into pot and let cook for 12 minutes, covered.
  4. Cut remaining head of broccoli into very small florets and discard broccoli stalk. In a saucepan, heat soymilk on medium low heat and gradually stir in arrowroot powder (or cornflour), breaking up any clumps with a wooden spoon.
  5. Stir milk and arrowroot powder continuously and gradually increase the heat until thickened.
  6. Put veggies and veg broth from your large pot into the blender and puree the mixture until large clumps are gone. Pour pureed veggies back into the soup pot, and stir in spices, fresh herbs, salt and pepper.
  7. Pour in the thickened milk and stir well, making sure to break up any lumps for a smooth soup.
  8. Add in your finely chopped broccoli florets, and add nutritional yeast flakes to taste.

 

Serve hot and fresh, and garnish with parsley and chilli flakes. Serve with warm bread and dairy-free garlic butter (recipe coming soon )

 

 

I’d love to see your take on this recipe! Tag us on instagram, send us a message on the website, or post to our facebook page! Be sure to use the tag #thegreentui with all of your lovely creations! ­čÖé

 

Categories: Recipes

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