Wednesday, 15 July 2020

Broccoli and Vegan Cheese Soup

Serves: 2
Ready in: 15 minutes



The first time I ever had Stilton was in broccoli and stilton soup when I started working in a hotel restaurant as a teenager. I thought it was the height of sophistication. I loved it then and I still crave it sometimes now, though I'm not certain it's the cheese I miss, rather than the nostalgia of having finally branched out from exclusively ordering pizza and chips when eating out. Anyway, this has the broccoli and the creaminess that I remember and the truffle oil replaces the stilton for the depth of flavour that it would otherwise be missing.

Ingredients
  • 1 medium head of broccoli
  • 1 cup vegetable broth
  • 1/2 cup (overnight) soaked cashews
  • 1/2 cup water,
  • 2 tbsp nutritional yeast
  • 2 tsp tahini paste
  • 1 tsp white miso
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 lemon
  • Truffle oil
Method
  1. Chop the broccoli and boil for 5-7 minutes.
  2. In a blender, add the cashews, water, nutritional yeast, tahini, miso, garlic and onion powder and lemon juice and blend until completely smooth (around 3 minutes). Remove a couple of tbsp of sauce for garnish.
  3. Add the cooked broccoli and vegetable broth to the blender blend to the desired consistency. I like mine fairly chunky so just blended for about another minute or so.
  4. After pouting into a bowl, I mixed in a little drizzle of truffle oil as well another drizzle just on top with the leftover cheez sauce, crispy onions and sesame seeds.




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