You might have noticed that I make a lot of vegan soup. I love soup, it’s a great way to use up left over veggies, add a wide range of veggies to your diet and soup is a really filling and satisfying lunch (and I’m Scottish and soup is life). My idea for Cajun Broccoli Soup came from the basic broccoli and cheese soup but I wanted add a bit of zing. I picked the broccoli up from the community fridge – my day job is running a community project with the aim to reduce waste, food is a part of that – it was beginning to yellow around the fringes, but with a little TLC, I was able to save 85% of it. I did the usual rummaging around my fridge to see what I had and what needed salvaged. The result was actually epic.
Servings:
4
Prep time:
10 Mins
Cook time:
30 Mins
Plant count:
8
Ingredients
260g Broccoli cut into small pieces
1 red onion diced
1 celery rib sliced
150g carrots or 2 medium diced
Quarter cup of cashews
3 tsp Cajun spice mix
Quarter cup of nooch
1 litre vegetable stock (I use Vecon)
Salt and pepper
60-70g vegan cheese
Directions
Prepare your broccoli, onion, celery and carrots.
Add vegetables and cashews to a large pot
Add all other ingredients, except the cheese, to the pot and season well
Bring to the boil then turn down to a rolling simmer for 20-25 minutes
Remove from the heat and blend with a stick blender
Add the cheese
Serve with toasted sour dough or some spicy tortilla chips
Smorgs:
Sweetcorn, Soy bacon bits, Peanuts, Pea shoots, Microgreens
