CHEESE & BROCCOLI SOUP ?
(HEAD OVER TO MY REELS TO SEE HOW I MADE IT)?
The winter foods are officially out in my house! Can it even be winter if you’re not eating soups and stews?
This was super creamy and super comforting ? give it a try and let me know what you think!
Ingredients (serves 2)
2 large potatoes – peeled and chopped (jacket potatoes work well)
4 medium sized carrots – peeled and chopped
1/2 white onion (diced)
1/2 cup nutritional yeast
1.5tsp mixed herbs
2tsp dijon mustard
200ml plant-based milk (I used unsweetened soya)
1pt vegetable broth
1 medium sized broccoli – cut into florets
1tbsp oil (I used garlic infused oil)
Vegan cheese (optional)
Black pepper (optional)
Heat oil in a pan and toss in onions. Sauté on medium heat for 3-4 minutes.
Add in carrots and fry for a further 3-4 minutes.
Add in mixed herbs and dijon mustard.
Pour in vegetable broth and bring to boil.
Add potatoes and stir.
Add nutritional yeast and stir through. Place on lid and cook on low – medium heat for 20 minutes.
Blend the soup mix and pour in plant based milk.
Add in broccoli and stir.
Cover and simmer for 10 minutes.
Remove from heat and serve. Garnish with vegan cheese, parsley, black pepper and croutons (optional).