Simple Broccoli and Parmesan Soup

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'.

prep time
cooking time
Recipe by Christie Connelly


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 soy milk*

60ml (1/4 cup) cream

3 tablespoons grated parmesan cheese

Cracked black pepper


  1. Saute the onion and garlic in the olive oil in a large pot over medium heat until translucent.
  2. 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.
  3. 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 or Calci-Plus.