Plant count: 8

Cajun Broccoli Soup With Mixed Microgreens

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

  1. Prepare your broccoli, onion, celery and carrots.
  2. Add vegetables and cashews to a large pot
  3. Add all other ingredients, except the cheese, to the pot and season well
  4. Bring to the boil then turn down to a rolling simmer for 20-25 minutes
  5. Remove from the heat and blend with a stick blender
  6. Add the cheese
  7. Serve with toasted sour dough or some spicy tortilla chips
Smorgs:

Sweetcorn, Soy bacon bits, Peanuts, Pea shoots, Microgreens

Smorgs suggestions:

Spicy tortilla chips, Spicy cashew nuts, Fresh mint, Lime zest

Back to blog