This made a great quick lunch on a cold day – and there was plenty left to go in the freezer!
1 small onion
2 cloves garlic
3 leeks, sliced
2 broccoli heads, in florets
3 tbsp nutritional yeast
1 tsp dried thyme
750ml low sodium veg broth / stock
Saute the onion in a tablespoon of water and then add the garlic. After 2- 3 minutes add the leeks and cook until they begin to soften adding a little more water if needed. Add the broccoli, nutritional yeast, thyme and stock – the stock should just cover the veg and cook for 15 minutes or until the veg is tender. Using a processor or a stick blender, blend to a puree. Season with black pepper to taste.
You could stir in a swirl of Oatly cream to serve.
The Babbit and I had ours with toast soldiers with Violife cream cheese. I find that a bit overpowering just on toast, but dipped into the soup it was great.