This soup is everything a soup should be – quick to make and delicious enough to offer to anyone who comes to visit.
It also happens to be a favourite in our family – yes, kids included!
One can use any non-dairy milk, including rice, soya or almond. (for better health, I always ensure I purchase the unsweetened version)
We’ve used nutritional yeast (an inactive yeast) in other recipes published here before, but if you’re new to this B12 powerhouse, know that it’s this ingredient that achieves a deliciously cheesy flavour!
- 2 tbsp water
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dijon mustard
- 2½ cups unsweetened almond milk
- 2½ cups vegetable broth
- 5 cups broccoli florets
- 1 cup nutritional yeast
- 1 tbsp lemon juice
- In a large pot, cook the onions in the water over medium heat for about 5 minutes.
- Add the garlic, salt, pepper and dijon and cook for a few more minutes.
- Add the milk, broth and broccoli.
- Bring to a simmer, cover and cook for about 20 minutes or until broccoli is tender.
- Turn off heat and stir in nutritional yeast and lemon juice.
- Remove about ½ of the soup and puree in a blender.
- Pour it back into the pot with the remaining soup.
- Serve with toasted sourdough bread.