Vegan Broccoli Soup

Creamy, full of greens and completely vegan with no added nasties.

This recipe makes 2 portions

Time: 20 minutes

Equipment needed: saucepan, wooden spoon, chopping board, chef’s knife, blender

 

INGREDIENTS:

  • 100g Creamy original vegan cream cheese
  • 2 cups broccoli florets (about 1 head of broccoli)
  • 3 medium potatoes, cut in quarters
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cups vegetable broth
  • ¼ tsp thyme
  • salt and red pepper

 

METHOD:

In a large spot, heat the olive oil over medium heat and cook the onions until tender, a few minutes.

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce to medium heat and cook until potatoes are tender (about 10-15 minutes)

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Puree the soup in a blender. Season with salt and red pepper and serve with a spoon full of Vegan cream cheese