Bethany's Vegan Kitchen

A rich and creamy broccoli and dairy free cheddar soup, perfect for a cosy lunch. This recipe will make between four to six servings, depending on how large your servings are. The leftovers freeze very well, so they’re easy to defrost and use at a later date. I used Epic Mature Violife cheese for this, but you can swap this for your favourite dairy free cheese

Yield; Four to six servings Cook time; 45 minutes

You’ll need;

1. One tablespoon of oil
2. One brown onion, sliced
3. Two medium sized potatoes, chopped
4. One large head of broccoli, cut the florets off, then peel and chop the stalk
5. One litre of hot vegetable stock
6. Two teaspoons of dried parsley
7. 150ml plant milk
8. 170g dairy free cheese, grated
9. Salt and black pepper to taste

Method;

• Add the oil into a large saucepan over a medium heat, add the onion and give it five minutes to soften
• Next add in the potato, again give that another ten or so minutes to soften a little
  
• Now you can add in the broccoli, stock and parsley. You can also add salt and pepper to taste, I just added pepper as the salt from the stock was enough for me. Now increase the heat slightly so that it simmers, and allow it to cook for around 15 minutes
  
• Once the vegetables are tender, it’s ready to be blended. You can remove a couple of broccoli florets to be used as a garnish once you serve the soup. Once you’ve removed them, blend the soup until it’s completely smooth
• Next add in the milk and the cheese, keep stirring until the cheese has fully melted. Once it’s melted it’s ready to serve, I garnished mine with a little more cheese, some chopped broccoli (from the broccoli I’d removed from the soup before blending) and black pepper