Sometimes dishes with only a few flavours taste the best. This soup is one of those examples. Market fresh broccoli and good quality parmesan combine with creamy, earthy soymilk to make a simple and warming meal. It’s easy enough to make for a speedy weeknight supper or make a double batch on the weekend and freeze for a mid-week ‘dinner emergency’.
- Recipe by Christie Connelly
- Serves 4 as a starter or 2-3 as a main
- Prep Time 10 minutes
- Cooking Time 30 minutes
- 2 tablespoons olive oil
- 1 brown onion, diced
- 2 cloves garlic, chopped
- 1 head broccoli (about 350g including stem), washed and chopped
- 2 medium potatoes (about 300g), peeled and chopped
- 500ml (2 cups) vegetable stock
- 250ml (1 cup) water
- 180ml (3/4 cup) Vitasoy Original soymilk*
- 60ml (1/4 cup) cream
- 3 tablespoons grated parmesan cheese
- Cracked black pepper
- Sauté the onion and garlic in the olive oil in a large pot over medium heat until translucent.
- Add the potato, broccoli stems (not the florets), stock and water and bring to the boil. Boil gently for 10 minutes then add the broccoli florets and boil for a further 5 minutes until very tender.
- Puree with a stick blender in the pot until smooth. Stir in the soymilk, cream and parmesan cheese. Taste and season with pepper. Serve hot with crusty bread.
* You could also substitute Soy Milky, Reduced Fat or Calci-Plus.