Soup is such a winner in winter. So fast to make, cheap and healthy and you can make a serious bulk batch for easy, warming lunches!
Broccoli and Cauliflower are in delicious form and in such abundance here at the moment – so let’s celebrate them!!
For the soup:
- 2 tbsp garlic oilve oil
- 1 brown onion, diced
- 4 sticks of celery
- 4 sprigs fresh thyme
- large sweet potato (roughly 700g after peeling)
- 1 large head broccoli
- 1 large head cauliflower
- 2 cups broad beans
- 8 cups hot chicken stock (Massel for a store bought option)
- Salt and pepper to taste
- 1/2 cup nutritional yeast
- OPTIONAL: For a creamier soup – 2 tbsp cream/coconut cream (the thick part from the top of the can)
Heat the oil in a large, heavy based saucepan.
Add in the onion and celery and fry, stirring regularly until it is quite coloured.
Add in the diced potato and thyme and mix well to coat. Fry for a further 4-5 minutes, then add in the stock. Bring to a gentle simmer for 8-10 minutes.
Add in the remaining vegetables and bring back to a simmer for a further 10 minutes.
Add in nutritional yeast and cream/coconut cream now if using and then use a stick blender to puree (If you are using a blender, be very careful to follow instructions about blending hot food …. you’ll need to let it cool and do a little at a time to avoid a nasty burn risk!)
Season with salt and pepper to taste.
This makes a very large quantity – probably 12-14 serves. Freezes and defrosts well.
For the croutons:
- 4 slices of your bread of choice
- 2 tbsp garlic olive oil
- 1 tbsp cheesey sprinkles (or parmesan if it suits you)
Brush the olive oil evenly over the bread, on both sides.
Chop the bread into the sized croutons you’d like and then lay on a lined baking dish, scatter over the sprinkles and mix to make sure they are evenly covered.
Place into a pre-heated, low oven (120C) and bake for about 40 minutes, tossing them over after 25 minutes.
Remove from oven and allow to cool.
Use to top your soup.
P.S. If you are like my husband, and are a massive carnivore, you can always add some diced bacon into the cooking time for the croutons and crumble it on the top of your soup.